📖 Instructions

1. Gather your ingredients: You'll need chorizo, canned chickpeas, diced tomatoes, onion, garlic, jalapeño, chili powder, cumin, smoked paprika, chicken broth (or vegetable broth), lime, and sour cream (or Greek yogurt for a healthier option). Make sure you have all the ingredients ready and prepped before starting, it will make the process much smoother.
2. Prepare the chorizo: Remove the chorizo from its casing and crumble it into a skillet. Cook over medium heat until browned, draining off any excess grease. This step adds depth of flavor to the chili. I prefer to use a good quality Mexican chorizo for an authentic flavor.
3. Sauté the aromatics: In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and diced jalapeño (remove seeds for less heat) and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic can ruin the entire dish.
4. Combine in the slow cooker: Transfer the cooked chorizo and aromatics to your slow cooker. Add the canned chickpeas (drained and rinsed), diced tomatoes (with their juice), chili powder, cumin, smoked paprika, and chicken broth.
5. Stir and cook: Stir everything together to combine. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together. I like to give it a good stir halfway through.
6. Make the lime crema: While the chili is cooking, prepare the lime crema. In a small bowl, combine the sour cream (or Greek yogurt), lime juice, and a pinch of salt. Stir until smooth and creamy. Taste and adjust lime juice and salt to your liking. If you want the crema thinner, add a splash of milk or water.
7. Shred the cheese: Get your cheese grater and shred your favorite cheese, for a cheesy topping, or just to eat on its own. Sometimes, while the chili is slow cooking, I find myself shredding a handful of cheese to snack on... oops, did I just say that out loud!?
8. Serve and enjoy: Once the chili is ready, ladle it into bowls and top with a dollop of lime crema, a sprinkle of fresh cilantro, and any other desired toppings (such as shredded cheese, avocado, or tortilla chips).
9. Refrigerate: Cool the chili completely at room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Try not to wait longer than that before eating it. To reheat the chili, microwave on high until warmed through or heat in a saucepan on the stovetop over medium heat.
10. Freeze: Cool the chili completely at room temperature, then transfer it to an airtight container or freezer bag. Freeze it for up to 3 months. To defrost the chili, let it thaw in the refrigerator overnight. Reheat as directed above.