There’s something magical about a pot of chili simmering on the stove—the way the aromas of smoked paprika, cumin, and sizzling chorizo fill the kitchen, promising a meal that’s as comforting as it is bold. This beef and chorizo chili isn’t just another weeknight dinner; it’s a celebration of deep, layered flavors that come together in a way that’ll make you want to lick the bowl clean.
Why This Recipe Works
Most chilis rely on ground beef alone, but here’s the secret: chorizo is the game-changer. That smoky, slightly spicy sausage weaves its way through every bite, infusing the dish with a richness that plain beef just can’t match. And because we’re not cutting corners, we’re taking the time to bloom the spices—toasting them in the rendered chorizo fat so they release their full, fragrant potential.
This isn’t just chili. It’s a flavor bomb—one that gets better the longer it sits, making it perfect for meal prep, game day feasts, or those nights when you want something hearty without a ton of fuss.
Essential Ingredients & Tools
Ingredients for the Chili
- 1 lb (450g) ground beef: 80/20 fat ratio for juiciness; leaner cuts will dry out
- 8 oz (225g) fresh Mexican chorizo: casings removed (look for bright red color; Spanish chorizo can be substituted but requires pre-cooking)
- 1 large yellow onion: diced (about 1½ cups)
- 3 garlic cloves: minced (or 1 tbsp pre-minced for convenience)
- 1 red bell pepper: diced (adds sweetness and color)
- 1 jalapeño: seeded and minced (optional; leave seeds for extra heat)
- 2 tbsp tomato paste: for concentrated umami
- 1 (28-oz) can crushed tomatoes: fire-roasted preferred for depth
- 1 (15-oz) can kidney beans: drained and rinsed
- 1 (15-oz) can black beans: drained and rinsed
- 2 cups beef broth: low-sodium to control saltiness
- 2 tbsp chili powder: ancho-cayenne blend works best
- 1 tsp ground cumin: toast it first for extra aroma
- 1 tsp smoked paprika: Spanish-style for woody notes
- 1 tsp dried oregano: Mexican variety preferred
- Salt and black pepper: to taste
- 1 tbsp olive oil: or any neutral oil like avocado
Optional Enhancements
- 1 small apple: grated (squeeze out juice; adds subtle sweetness and natural thickening)
- 1 tbsp butter: stirred in at the end for silkiness
- 1 tsp cocoa powder: deepens flavor; unsweetened only
Tools You’ll Need
- Heavy-bottomed pot or Dutch oven: enameled cast iron is ideal, but any sturdy pot works
- Wooden spoon: or silicone spatula to prevent scratching
- Measuring spoons/cups
- Sharp knife and cutting board
- Can opener: unless using pull-top cans
- Ladle: or large spoon for serving
Serves: 6 | Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hour
How to Make Beef and Chorizo Chili
- Sear the Meats for Maximum Flavor
Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Add the 8 oz (225g) chorizo, breaking it into crumbles with a wooden spoon. Cook for 3–4 minutes until browned and the fat renders—this fat is key for flavor. Add the 1 lb (450g) ground beef, breaking it up, and cook until no pink remains (5–6 minutes). Pro Tip: Don’t overcrowd the pot—cook in batches if needed to ensure proper browning.
- Build Layers with Aromatics
Push the meat to one side and add the 1 large yellow onion, diced, 1 red bell pepper, diced, 1 jalapeño, seeded and minced (optional), and 3 garlic cloves, minced. Cook for 4–5 minutes, stirring occasionally, until softened. Stir in the 2 tbsp tomato paste and cook for 1 minute—this caramelizes the paste, amplifying its umami richness.
- Bloom the Spices for Depth
Sprinkle the 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano evenly over the mixture. Stir to coat everything, letting the spices toast in the fat for 30 seconds. Why This Matters: Blooming spices unlocks their essential oils, intensifying aroma without bitterness.
- Combine and Simmer for Harmony
Pour in the 1 (28-oz) can crushed tomatoes, 1 (15-oz) can kidney beans, drained and rinsed, 1 (15-oz) can black beans, drained and rinsed, 2 cups beef broth, and optional 1 small apple, grated. Stir well, scraping up any browned bits (fond) from the pot’s bottom—these bits are packed with flavor. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Uncover and cook for 10–15 minutes more to thicken.
- Finish with Finesse
Taste and adjust salt and pepper. For a luxurious finish, stir in 1 tbsp butter—it rounds out sharp edges and adds silkiness. Let the chili rest for 5 minutes off the heat before serving.
Perfect Pairings
Complementary Dishes
- Cornbread with Honey Butter: The sweetness contrasts the chili’s heat, while the crumbly texture absorbs the sauce. For extra flair, bake with 1 tbsp corn kernels mixed into the batter.
- Crisp Green Salad: Toss romaine with a simple lime dressing (3:1 olive oil to lime juice, pinch of salt). The acidity cuts through the chili’s richness.
Drinks
- Cold Lager: The carbonation and bitterness cleanse the palate between spicy bites.
- Smoky Mezcal: Echoes the paprika’s depth with its earthy, charred notes—sip neat or in a Spicy Margarita.
Something Sweet
- Dark Chocolate Squares: A few squares of 70% cocoa chocolate balance the heat with bitter-sweet richness.
- Cinnamon-Dusted Plantains: Pan-fry ripe plantains with a sprinkle of cinnamon for a caramelized finish that complements the chili’s smokiness.
FAQs
- Can I use ground pork instead of beef?
Yes! Pork’s sweetness pairs well with chorizo. Use 85% lean pork to mimic beef’s fat content. Reduce cooking time by 5 mins to avoid dryness.
- How do I make this chili less spicy for kids?
Omit jalapeño and use mild chorizo. Add 1 grated carrot while sautéing for natural sweetness, or stir in ¼ cup coconut milk at the end.
- Why is my chili too watery?
Simmer uncovered longer (up to 30 mins), or mash ½ cup beans against the pot’s side to thicken. For instant thickening, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in.
- Can I cook this in a slow cooker?
Absolutely. Brown meats and aromatics first, then transfer to a slow cooker with remaining ingredients. Cook on LOW 6–8 hours (or HIGH 3–4).
- What’s the best chorizo brand for this recipe?
For Mexican-style: Cacique (balanced spice) or El Mexicano (more heat). For Spanish-style: Palacios (smoky).
Beef and Chorizo Chili: A Flavor Fiesta in Every Bite
Whip up this hearty Beef and Chorizo Chili for a smoky, spicy twist on classic comfort food. Perfect for game day or meal prep—get the recipe now!
Ingredients
For the Chili
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1 lb ground beef (450g)
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8 oz fresh Mexican chorizo (225g)
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1 large yellow onion (diced)
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3 garlic cloves (minced)
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1 red bell pepper (diced)
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1 jalapeño (seeded and minced)
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2 tbsp tomato paste
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1 can crushed tomatoes (28-oz)
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1 can kidney beans (15-oz, drained)
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1 can black beans (15-oz, drained)
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2 cups beef broth
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2 tbsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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1 tsp dried oregano
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Salt and black pepper (to taste)
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1 tbsp olive oil
Optional Enhancements
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1 small apple (grated)
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1 tbsp butter
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1 tsp cocoa powder
Instructions
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Heat 1 tbsp olive oil in a Dutch oven. Cook 8 oz (225g) chorizo until browned, then add 1 lb (450g) ground beef and cook through.01
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Push meat aside; add 1 large yellow onion, diced, 1 red bell pepper, diced, 1 jalapeño, seeded and minced (optional), and 3 garlic cloves, minced. Cook until soft.02
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Stir in 2 tbsp tomato paste, then 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Toast for 30 seconds.03
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Add 1 (28-oz) can crushed tomatoes, 1 (15-oz) can kidney beans, drained, 1 (15-oz) can black beans, drained, 2 cups beef broth, and optional 1 small apple, grated. Simmer 30 mins covered, then 10-15 mins uncovered.04
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Stir in 1 tbsp butter, adjust seasoning, and let rest 5 mins before serving.05
