Blackened Poblano Chorizo Chili

Wolf and Grizzly Cooking Equipment 

Fire Safe, to contain the fire
Fire Set, to start the fire
Grill frame, to attach Cook Set
Cook Set, to cook the chili


2 thick slices bacon
3 fresh (not cured) chorizo sausage
2 poblano chilis
1 onion
2 cloves garlic
1 can of chopped tomatoes
3 teaspoons of spice mix, see below
Avocado, to serve
Cheddar cheese, to serve
Bread, to serve

Spice Mixture

Adjust quantities to taste:
1 tsp cumin
¼ tsp Ancho chili powder
¼ tsp Chipotle chili powder
¼ tsp Cayenne pepper
¼ tsp Chili flakes
½ tsp Salt
½ tsp Pepper


1. Start a fire in the Fire Safe.

Build a fire in portable fire pit
 Photography: Teddy Cosco

2. Attach the Cook Set rail system to the Grill frame and set up the hibachi grill and deep pan.

Rail system for Cook Set
Photography: Teddy Cosco

3. Place whole poblano peppers on the hibachi to blacken over the direct flame. 

Roasting whole Poblano peppers on campfire grill
Photography: Teddy Cosco

4. Dice up the bacon and place in the deep pan to render out the fat. Once the fat has rendered out enough to cover the bottom of the pan, cut open the chorizo sausage casings and empty their contents into the pan. Fry the chorizo in the bacon fat until fat has rendered out of the sausage as well.

Uncasing chorizo sausage and cooking on campfire grill pan
Photography: Teddy Cosco

5. Add the diced onion and garlic to the mixture. 

Cooking chorizo chili over campfire
Photography: Teddy Cosco

6. Once the poblanos are good and charred, scrape the blackened skin off with a knife, dice and add to the mixture. 

Camping cooking chopping board
 Photography: Teddy Cosco

7. Season the mixture with spices of your choosing and be mindful that poblanos have some heat to them. Add in a tin of tomatoes, mix, and place the lid on the deep pan to simmer.

Tomato chorizo chili recipe cooking
Photography: Teddy Cosco

8. In the meantime slice up and char some bread on the hibachi, cut up an avocado and grate some cheese. Let the chili reduce to your desired consistency, I like to be able to scoop it up with bread, have a taste and adjust the seasoning to your liking. Serve with the toasted bread, fresh slices of avocado, and some grated cheddar.

Serving chorizo chili at camp
Photography: Teddy Cosco 

9. Enjoy! 

Man eating bowl of chili in mountains at camp
Photography: Teddy Cosco 
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