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An Instant Pot Chorizo Chili Recipe for Game Day!

This Sunday, we bet there’s a pretty good chance you’ll be one of the 100 million+ people tuning in for some football. Even if you don’t know you quarterbacks from your running backs, there are always plenty of good reasons to throw or grab yourself an invite to a game day party. There are the commercials and halftime show, of course. But more importantly, there’s the GAME DAY FOOD. Because even if you can’t be a star athlete, you can always eat like one.

Every sports get-together should have plenty of hearty comfort foods, the sort that taste best with a cold beer and a side of cheer. At the top of this list is chili—it’s hot, it’s satisfying, and its got protein-packing meat and beans to sustain you through the fourth quarter.

And if you like your chili with a little extra spice, we’ve got the perfect recipe for you: our chorizo and black bean chili turns up the heat by using the sausage and a healthy shake of chili seasoning. We highly recommend using Fairway’s own fresh chorizo from our butcher, which has a pitch-perfect balance of spices. Oh, and we like to make it in our Instant Pot because that way, it’s done in about 45 minutes, including all the prep (normally, chili should simmer for a few hours). It’s great in a bowl with your favorite toppings, but you can also use it to top nachos or fill a burrito. And if you have leftovers, it’ll taste even better the next day.

Make sure to pick up the ingredients and all of your game day food favorites at your local Fairway Market. And if chili is not your thing, check out our guide to choosing your perfect game day appetizer.


Instant Pot Chorizo and Black Bean Chili

Serves 8


  • 2 tablespoons vegetable oil
  • 2 lb. Fairway fresh chorizo sausage, casings removed
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 3 tablespoons Fairway chili seasoning
  • 2 teaspoons Fairway chipotle powder
  • 2 bay leaves
  • 2 x 15.5 oz. cans Fairway low-sodium black beans, drained and rinsed
  • 1 x 28.2 oz. can Fairway diced peeled plum tomatoes
  • 4 cups low-sodium chicken broth
  • 4 teaspoons soy sauce (optional)
  • Salt and pepper to taste

Optional garnishes: shredded Mexican, Jack, or cheddar cheese, diced avocado, diced onion, roughly-chopped cilantro, hot sauce, sour cream, tortilla chips


1. Set your Instant Pot to high heat in sauté mode. Add the oil and let the pot preheat, then add the onion. Cook, tossing occasionally, until onion starts to brown a little, 4-5 minutes. Add the chorizo and break it up into smaller pieces with a wooden spoon. Cook, tossing occasionally, until browned and crisp in spots, 5-6 minutes. Stir in the garlic, chili seasoning and chipotle powder and cook until fragrant, 1-2 minutes.

2. Turn off the heat and add all of the remaining ingredients, including salt and pepper to taste. Give everything a few stirs to combine. Securely place the lid on top of the pot. Set the pot to chili mode and cook for 17 minutes.

3. Once chili is done, let vent using either the natural or quick release. Check the consistency of the chili—if too thin, allow it to simmer on sauté mode for a few minutes; if too thick, add a splash or two of chicken broth or water. Taste and season with more salt and pepper, if desired. Divide between bowls and garnish with toppings.

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