Chorizo Beef Chili
Hearty ground beef complimented by spicy chorizo and an array of bold spices.
Fall season is almost here and I am SO excited. I can let my inner white girl flourish with my plaid, pumpkin spice and fall leaf decor. But really, I love the food and flavors that come with chilly autumn nights. This chorizo chili is a staple dinner between September and March in our household. It’s so flavorful and super customizable to your own taste!
The Ingredients
Meats- I don’t know what compelled me to add chorizo to an already pretty great meal, but I’m so glad that I did. I strongly recommend equal parts (typically 1 pound of each) lean ground beef and chorizo sausage. If you want less spice, you can do all beef. If you want slightly healthier, swap one of the two with ground turkey. I’ve tried it all and you really can’t go wrong.
Veggies- I use one red bell pepper and one large poblano pepper. You can substitute a green bell pepper for the poblano, or do both! For extra heat, jalapeños also go great in this dish. One important detail to mention.. I do not precook my peppers and onions. My personal opinion is that precooking them and then letting them simmer for hours in the chili makes them too mushy. I prefer to dump them in the pot uncooked and let the chili do the work! If you like yours extra soft, feel free to sauté them first.
Beans- This is very flexible. I like some variety in color and size. My go-to beans for this chili are kidney beans and pinto beans. Black beans also make a wonderful addition.
The Recipe
This chili can be made in a crock pot (my usual route) or on the stovetop. Both will turn out amazing and make your house smell incredible in the process.
Start by browning your beef and chorizo in a bit of olive oil. At this stage, I like to lightly season with some garlic, chili powder and paprika. One browned, transfer to your stovetop pot or crockpot. Add one diced onion, diced peppers, and beans (thoroughly rinsed). You will also add your tomato base at this point. I like my chili thick and hearty, so I typically use two cans of diced tomatoes. If you prefer your chili to be thinner, use instead one can of diced tomatoes and one can of tomato sauce.
Now for my favorite part- the spices! I use a LOT of spice in my chili because let’s be real, no one ever said “this chili has too much flavor.” I use chili powder, paprika, ancho chili powder, garlic, oregano, cumin, ginger, salt and black pepper. If you like your chili spicy, you can also add some cayenne pepper or crushed red pepper flakes.
Carefully mix everything together until well blended. Cover with the lid and let simmer on a low heat setting for 4-6 hours in a crockpot, or 2-3 hours on the stove top.
Once ready, top it with whatever you’d like! My toppings of choice are cheddar cheese, sour cream and chopped green onions. Other wonderful toppings include crispy fried onions, corn chips (these ones from Trader Joe’s are to die for), fresh cilantro or avocado. I also highly recommend some corn bread on the side!
Chorizo Beef Chili
Ingredients
- See notes below about choosing your ingredients!
- 1 lb lean ground beef
- 1 lb chorizo sausage
- Olive oil
- 2 peppers of your choosing (I use 1 red bell and 1 poblano)
- 1 diced onion
- 2 cans of diced tomatoes (or 1 can tomatoes and 1 can of tomato sauce)
- 3 Tablespoons chili powder
- 2 Tablespoons paprika
- 1 Tablespoon ancho chili powder
- 1 Tablespooon minced garlic
- 1 Tablespoon oregano
- 1 Tablespoon cumin
- 1 teaspoon ground ginger
- Salt and black pepper to taste
- Optional: 1-2 teaspoons or to taste cayenne pepper or crushed red pepper flakes
- Optional Toppings: Sour cream, shredded cheese, green onion, corn chips, crispy onions, corn bread, cilantro, etc.
Instructions
- Start by browning your beef and chorizo in a bit of olive oil. At this stage, I like to lightly season with some garlic, chili powder and paprika.
- One browned, transfer to your stovetop pot or crockpot. Add the diced onion, diced peppers, beans (thoroughly rinsed) and tomatoes.
- Add in the chili powder, paprika, ancho chili powder, garlic, oregano, cumin, ginger, salt and black pepper. If you like your chili spicy, you can also add some cayenne pepper or crushed red pepper flakes.
- Carefully mix everything together until well blended.
- Cover with the lid and let simmer on a low heat setting for 4-6 hours in a crockpot, or 2-3 hours on the stove top.
- Once ready, top it with whatever you’d like! My toppings of choice are cheddar cheese, sour cream and chopped green onions.
Notes:
Meats- I strongly recommend equal parts (typically 1 pound of each) lean ground beef and chorizo sausage. If you want less spice, you can do all beef. If you want slightly healthier, swap one of the two with ground turkey. I’ve tried it all and you really can’t go wrong.
Veggies- I use one red bell pepper and one large poblano pepper. You can substitute a green bell pepper for the poblano, or do both! For extra heat, jalapeños also go great in this dish. One important detail to mention.. I do not precook my peppers and onions. My personal opinion is that precooking them and then letting them simmer for hours in the chili makes them too mushy. I prefer to dump them in the pot uncooked and let the chili do the work! If you like yours extra soft, feel free to sauté them first.
Tomatoes- I like my chili thick and hearty, so I use two cans of diced tomatoes. If you prefer you chili to be thinner, use one can of diced tomatoes and one can of tomato sauce.
Beans- This is very flexible. I like some variety in color and size. My go-to beans for this chili are kidney beans and pinto beans. Black beans also make a wonderful addition.