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.
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!
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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.
Isabel’s Tips:
Nutrition Information
I had already made Chili with meat, beans, spices, onions, garlic, etc. Now in my Slow Cooker. Similar to this recipe.
Ground Sirloin 1+ lbs. 2 small chorizo’s, tossed in hot skillet. I had sauteed onions, garlic, bell peppers in the skillet with grease from a Burger I cooked last night.
My beans were from scratch, soaked over 9 hours, cooked at a boil for 5-10 minutes, let sit for an hour. Test taste, Pintos were still hard, so cooked some more. Kidneys plumped up easily and cooked quicker than pintos. I left them overnight to sit in their juices.
Used Srichacha Sauce for heat, added more spices. Taste test showed I needed more Cumin, Sea Salt, Oregano, Cinnamon, etc. Second taste test rewarded me with a better taste.
Now on low, will add more liquird as it cooks down. Liquid Smoke, spices. Worchestershire sauce, Coconut Aminos, m & more Sriacha sauce! I think it will be “Knock Out Delish” when done. Ole!
Hi Trudy! That sounds delicious. Thanks for using our recipe!
Made the chorizo chili for the 3rd time for my family, they enjoy it everytime, especially when my family Never ate chili until I found this recipe, definitely a keeper!!👍 thank you so much!
I had some chorizo from an excellent local meat shop so decided to try it in chili. I’d made chili all my life but never with chorizo and never with black beans. I used stew meat and cut it in small dice, skipped the broth. It is very good and warming on a frosty evening.
I grew up on chili made with ground beef and kidney beans and this was a vast improvement.
Hi Jean! I’m glad you enjoyed it!
I used 1 box of broth instead of 2 because I prefer a thicker chili and it was perfect.
I’ve made this over the winter and my youngest child is now asking for it all the time. I don’t have a large enough pot so I’ve lowered the broth some and I mix up a lime, cilantro, fajita seasoning and sour cream to put on top with red onions and jalapeño.
Made it. Came out ok. Next time will not drain the black beans because that is part of what make the chili hearty. Also will use less beef broth. It came out tasty but with a few changes will ramp up the flavor. Of course Mexican cornbread enhances this recipe!
Is 2 32oz beef broth too much liquid? would that make it really soupy?
Hi! Good question. This chili is a bit on the thinner side. You can omit some of the broth if you like your chili thicker.
My family love it i am making it again.Thank you
So 1 or 2 boxes of broth?
Hi Toby! 2 boxes of (32 oz.) beef broth are used in this recipe.
I love the recipe, I just made one adjustment. Instead of using bell peppers, I substituted with roasted poblano peppers. It gave it a lil extra kick and a great smoky flavor.
Love the recipe, going to try it this weekend. Have you ever added braised pork?
I haven’t, Jim. But that sounds like it would delicious! I hope you love it!