This Mexican Chorizo Chili is a warm and comforting one-pot meal perfect for the fall and winter months! (freezer friendly, gluten free)
Today’s Mexican Chorizo Chili recipe is sponsored by Premio Foods, but my love for their high-quality sausages is completely my own!
When it’s cold out and I’m hungry (which is pretty much most of fall and winter), there’s only one thing that can warm me up from the inside out – a big ol’ bowl of chili. Warm, comforting and satisfying, a bowl of chili is like a big puffy winter jacket, but for my tummy.
I’m pretty sure the feeling I get when I dig into a bowl of chili is universal. You know what I’m talking about – that cozy, relaxed, snuggly feeling like everything is right in the world and all you want to do is sit on your comfy couch and eat more chili.
This Mexican Chorizo Chili recipe will take you to that place. It will not disappoint. So put on some sweatpants, your favorite oversized sweater and let’s get cooking.
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One of my favorite things about this chorizo chili is how flavorful it is while using simple ingredients that I already had in my kitchen like black beans, tomatoes and chorizo.
First, let’s talk about the star of this recipe – Premio Fresh Mexican Brand Chorizo sausage. It’s bold, slightly spicy and reminds me of home. ? There’s those comforting flavors I was telling you about!
Not only is it fresh and made with high-quality ingredients, it’s also gluten free, nut free, dairy free and made without fillers or preservatives.
To really highlight and compliment the chorizo, I added spices like chili powder, cumin, oregano and garlic. Once the meat is browned in a large pot, I cooked some onions and bell peppers until soft and then added all the remaining ingredients like black beans, broth, diced tomatoes and tomato paste. Cook for about an hour to let all the flavors blend together and that’s it!
This Mexican Chorizo Chili is super easy to make and makes a whopping 12 servings. Why so much?
- Chili is PERFECT for leftovers. It’s one of those meals that somehow magically gets even better the longer it’s been in the fridge.
- Chili is freezer friendly and perfect for meal prep. One of my favorite things to do is to make this recipe and divide it in two – one half to eat throughout the week, and the other half to freeze and eat later. Then when you have one of those nights when you don’t feel like making dinner, all you have to do is take this chili out of the freezer and heat it up! Bam. Dinner is done.
- This time of year is full of parties, get-togethers and family functions that often require you to bring food. Luckily, this chili can feed a small crowd! No need to double the recipe and figure out all the measurements.
To make it spicier (because I’m that person), I added some red pepper flakes. However, if you’re making this for a big crowd and don’t want to make it too spicy, I recommend leaving it out. You always have the option of topping your bowl with a splash or two of your favorite Mexican hot sauce before serving. ?
I topped my bowl with some salty Parmesan cheese, some fresh lime juice and cilantro. And don’t forget to serve it with your favorite jalapeno cornbread!
Mexican Chorizo Chili
Ingredients
- 1 pound Premio Fresh Mexican Brand Chorizo, casings removed
- 1 pound ground beef
- 1 teaspoon cumin
- 1 teaspoon coarse sea salt
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons cooking oil
- 1 large onion, diced
- 2 large red bell pepper, seeded and diced
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
- 4 15-ounce cans black beans, drained and rinsed
- 2 32-ounce boxes beef broth
- 2 15-ounce cans diced tomatoes
- 1 6-ounce can tomato paste
- 2 tablespoons chili powder
- to serve: cilantro, cheese, jalapenos, limes
Instructions
- In a large bowl, add chorizo, ground beef, cumin, salt, oregano and black pepper. Mix together until well combined.
- In a large pot or Dutch oven (5 quarts or larger) over medium-high heat, add meat and brown until cooked through, about 8-10 minutes. Drain off grease, transfer meat to a large bowl and set aside.
- In the same pot, add the cooking oil, onions and peppers. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until the veggies are soft and the onions have begun to caramelize.
- Add garlic and red pepper flakes. Cook for 1 to 2 minutes, until garlic is fragrant.
- Add black beans, beef broth, diced tomatoes, tomato paste, chili powder and the cooked chorizo and ground beef. Mix together and bring to a boil. Reduce heat to simmer and cook for 1 hour, stirring occasionally, until the liquid reduces to your liking.
- Taste and season with salt and more red pepper flakes as needed. Serve with cilantro, cheese, jalapenos and fresh limes.
Notes
Today’s Mexican Chorizo Chili recipe is sponsored by Premio Foods, but my love for their high-quality sausages is completely my own!
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Hi Isabel. Thank you for the recipe. This chili was easy to make and tasted delicious! I have a question. The ingredient list does not mention the tomatoes. How much tomatoes should I add the next time I make the chili?
Oh my gosh, I can’t believe I forgot to put that in there! I just updated the recipe so I hope that helps next time!
If you used canned tomatoes how come it’s not listed in the ingredients
I’m so sorry about that, Ari. That was a mistake on my part – I forgot to put that in the ingredients list. I just updated the recipe to the correct amounts.
From the 1st photo it looks like it get tomatoes?
Thanks so much for letting me know, Kevin. That was a complete mistake on my part – I forgot to list that in the ingredients! I just updated the recipe so you should be good to go now.
My husband wanted Mexican Chili for his birthday dinner and truly I never heard of Mexican chili. I googled it and your recipe sounded the tastiest. Boy, am I glad I tried it. It was absolutely delicious! I followed the recipe without changing a thing even though I was worried there would be too many beans. Every thing was in perfect balance. Thanks for sharing – I will definitely make this again!
Thank you so much, Sue! I’m so happy you and your husband liked it! Give him a big birthday hug for me!
MANY WONDERFUL RECIPES !!!
THANK YOU,
f.
Hi, so, novice here. When do you add the meat back in? I’m not seeing that in the steps. Smells great, so far!
Sorry about that, Frank! I just updated the recipe and it should be more clear now.
When do you add the meat back?
Sorry about that Arlene. I just updated the recipe so it’s in there now.
This chili recipe is delicious. I adapted the recipe slightly to finish cooking in the slow cooker. The flavors were amazing, we drizzled a little hot sauce and garnished with cilantro and the depth of flavors was incredible. Thank you for such an easy recipe that is outstanding in taste.
Thanks, Melisa!
I made this chorizo chili and it was great ladled over a hunk of cornbread! I’d like to point out what I think is a typo in your recipe though. It doesn’t instruct you to add the meat back into the pot after it was set aside in a bowl to cook the veggies!
Sorry about that, Dave! I updated the recipe so it should be correct now.
The Mexican Choriso Chili looked just like the photos displayed. It was delicious on the day we made it, and like most chili, it will be even better tomorrow!
Thank you!
Thanks, Bev! I’m so glad you liked it! Chili is always better the next day! haha
I guess we add the meat back to the pot during step 5?
Great chili recipe Isabel. Love all the flavors in it.
Thanks, Doug. I really appreciate it.