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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 Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 586 kcal
Course: Soup
Cuisine: Mexican

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
  • 6 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

    Cup of Yum
  1. In a large bowl, mix together the ground beef, chorizo, chili powder, cumin, kosher salt, oregano, and black pepper.
  2. 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.
  3. 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.
  4. Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute.
  5. Add in the cooked beef and chorizo mixture, black beans, pinto beans, diced tomatoes, tomato paste, and beef broth.
  6. 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.
  7. 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 chicken broth to 4-5 cups.
  • Add extra vegetables like corn kernels or roasted poblano peppers.

Nutrition Information

Serving 1serving Calories 586kcal (29%) Carbohydrates 33g (11%) Protein 37g (74%) Fat 35g (54%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 99mg (33%) Sodium 2167mg (90%) Potassium 1698mg (49%) Fiber 10g (40%) Sugar 10g (20%) Vitamin A 3566IU (71%) Vitamin C 94mg (104%) Calcium 118mg (12%) Iron 7mg (39%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 586

% Daily Value*

Serving 1serving
Calories 586kcal 29%
Carbohydrates 33g 11%
Protein 37g 74%
Fat 35g 54%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 99mg 33%
Sodium 2167mg 90%
Potassium 1698mg 36%
Fiber 10g 40%
Sugar 10g 20%
Vitamin A 3566IU 71%
Vitamin C 94mg 104%
Calcium 118mg 12%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.