Chorizo Chili Charcuterie Board

Chorizo Chili Charcuterie Board

Takes , serves 4.


  • 1 tbsp canola oil
  • 1 cup finely chopped yellow onion
  • 1 poblano chile, stemmed, seeded, and chopped (about 1/2 cup)
  • 3 garlic cloves
  • 8 oz 90% lean ground beef
  • 8 oz chorizo
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 (14 1/2-oz) can fire-roasted diced tomatoes
  • 1 (15 1/2-oz) can kidney beans, drained and rinsed
  • 1 cup pico de gallo
  • 3/4 cup unsalted beef or chicken stock
  • 1 tbsp chopped chipotle chile in adobo
  • Crumbled queso fresco, cilantro leaves, sliced jalapeƱos, sliced radishes, and Wellington Crackers, for serving


  1. Heat oil in a large, straight-sided skillet over medium-high. Add onion, poblano, and garlic; cook, stirring often, until slightly softened, about 3 minutes.
  2. Crumble beef and chorizo into skillet; sprinkle with paprika, cumin, and salt. Cook, stirring often to break up meat into small pieces, until browned, about 5 minutes.
  3. Stir in tomatoes, beans, pico de gallo, stock, and chipotle chile and adobo sauce. Bring mixture to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.
  4. Ladle evenly into 4 bowls; serve with queso fresco, cilantro, jalapeƱos, radishes, and Wellington Crackers.