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Chorizo chili in a bowl topped with shredded cheese, avocado, sour cream, and served with tortilla chips.
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4.62 from 106 votes

Chorizo Chili

This Chorizo Chili is an easy and satisfying one-pot meal that's made with bold flavors thanks to the addition of Mexican chorizo!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Author: Isabel Orozco-Moore

Ingredients

  • 1 pound Mexican chorizo
  • 1 pound ground beef
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ tablespoons olive oil
  • 1 large white onion, diced
  • 2 large red bell peppers, stemmed, seeded, and diced
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 (15-ounce) cans diced tomatoes
  • 6 ounces tomato paste
  • 5 cups beef broth

For serving

  • Chopped cilantro
  • Shredded cheese (Monterey Jack or cheddar)
  • Sliced green onions
  • Fresh lime juice
  • Sour cream
  • Diced avocado
  • Tortilla chips

Instructions

  • In a large bowl, mix together the ground beef, chorizo, chili powder, cumin, kosher salt, oregano, and black pepper.
  • In a large pot or Dutch oven, add the beef and chorizo mixture and cook for 8 minutes, breaking up the meat into small pieces as it cooks. Transfer it to a medium bowl and set aside.
  • In the same large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and bell peppers and cook for 5 minutes, until they start to become tender.
  • Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute.
  • Add in the cooked beef and chorizo mixture, black beans, pinto beans, diced tomatoes, tomato paste, and beef broth.
  • Stir together until well combined and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the chili reduces and reaches your desired consistency. Taste and season with more salt if needed.
  • Serve with desired toppings.

Notes

  • Make your own. Instead of store-bought, you can make your own homemade chorizo for this recipe.
  • Don't go too lean. I recommend using 80/20 beef and ground pork so it stays juicy and flavorful. Using lean ground beef and pork will get too dry and grainy.
  • Prefer an extra thick chili? You can reduce the amount of broth to 4 cups.
  • Add extra vegetables like corn kernels or roasted poblano peppers.

Nutrition

Serving: 1serving | Calories: 586kcal | Carbohydrates: 33g | Protein: 37g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 2167mg | Potassium: 1698mg | Fiber: 10g | Sugar: 10g | Vitamin A: 3566IU | Vitamin C: 94mg | Calcium: 118mg | Iron: 7mg