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Chorizo Sausage & Beef Chili with Choclo Corn


Chorizo Sausage & Beef Chili with Choclo Corn

Chorizo Sausage & Beef Chili with Choclo Corn

Marian Blazes

In South America, a thick chili dish like this might be called a guiso, locro, or chile con carne (chile pepper with meat), though that last term is mostly used in Mexico and the Southwestern US. In the US, we spell the name of the actual dish with an "i" (beef and bean chili, for example), while the word for hot peppers in Spanish is actually spelled with an "e" (as in "The chile peppers really give this chili a kick."). It took me a while to get that straight.

In this case, chorizo sausage (a fresh Mexican-style sausage popular throughout Latin America) gives the chili a kick, as does a touch of smoky aji panca chile pepper paste. Choclo is an Andean corn with large chewy kernels - if you can find some in the frozen section of your local Latin food grocery, it's worth adding, though you can substitute regular frozen corn.

This chili tastes even better the day after it's made.

Prep Time: 25 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 45 minutes

Yield: Serves 4-6.


  • 1 pound chorizo sausage
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds ground beef
  • 3 mediums onions, chopped
  • 3 cloves garlic, minced
  • 1-2 tablespoons aji panca chile pepper paste
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1-2 teaspoon chile powder
  • 1 teaspoon oregano
  • 1 teaspoon garlic salt
  • 2 tablespoons dark brown sugar
  • 3 medium tomatoes, chopped
  • 1 40-ounce can of kidney beans
  • 1 cup dark beer
  • 1-2 cups beef or chicken stock
  • 1 1/2 cups frozen choclo, or regular frozen corn
  • Salt and pepper to taste


    Slice the chorizo crosswise into half inch pieces. Place 2 tablespoons vegetable oil in a large pot or stove-top casserole. Sauté the sausage over medium heat, stirring often, until lightly browned.

  1. Push the sausage over to one side and add the ground beef. Cook, stirring, until beef is browned. Remove meats from pan with a slotted spoon, and set aside.

  2. Place the minced garlic and chopped onion in the same pan. Cook, stirring occasionally, until onion is soft and fragrant. Add the aji chile paste, cumin, paprika, chile powder, oregano, garlic salt, and dark brown sugar. Stir and continue to cook for several minutes more.

  3. Add the chopped tomatoes and cook, stirring, until liquid has evaporated, about 3-5 minutes.

  4. Add the kidney beans (drained) and the meat to the pot. Add the beer, and enough beef or chicken stock to just cover the beans and meat. Simmer on low heat, covered, for 45 minutes to an hour, stirring occasionally (and adding more liquid if necessary).

  5. Taste for seasoning, and season with salt and pepper to taste. Add choclo and simmer, uncovered, until choco is tender, about 10-15 minutes.

  6. Serve chili warm, garnished with crumbled queso fresco, green onions, avocado slices, sour cream, and/or lime wedges.

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