Dinner

Chorizo Chili Recipe

Name: Chorizo Chili Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 16 ounces lean ground beef; 16 ounces Mexican chorizo sausage (casings removed); 2 tablespoons chili powder; 3/4 teaspoon ground cumin; 3/4 teaspoon dried oregano; 1/4 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 large white onion (diced); 1 small jalapeño pepper (ribs and seeds removed and diced); 2 large red bell peppers (diced); 4 cloves garlic (minced); 1/2 teaspoon red pepper flakes; 1 can black beans (15 ounces) (drained and rinsed); 1 can pinto beans (15 ounces) (drained and rinsed); 2 15-ounce cans diced tomatoes; 6 ounces tomato paste; 5 cups beef broth; Chopped cilantro; Lime wedges; Shredded cheese or diced avocado (preferred toppings)

ByElena Hart September 12, 2026September 12, 2026

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Introduction

This Chorizo Chili is a hearty and flavorful dish that combines spicy Mexican chorizo with tender ground beef and a variety of fresh vegetables. Perfect for cozy dinners, it’s packed with bold spices and can be customized with your favorite toppings for an extra special touch.

The image shows a close-up of a white bowl filled with a thick, rich, red chili-like stew as the base layer. On top, there are two layers of garnishes: chunky green avocado pieces and thin, white shredded cheese scattered over the stew, with small bits of green cilantro sprinkled throughout. The bowl is placed on a white marbled surface with parts of other similar bowls around it, and an old silver spoon lies nearby. In the background, a white plate holds a silver spoon and a quarter piece of lime. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces lean ground beef
16 ounces Mexican chorizo sausage (casings removed)

2 tablespoons chili powder
3/4 teaspoon ground cumin

3/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil
1 large white onion (diced)
1 small jalapeño pepper (ribs and seeds removed and diced)

2 large red bell peppers (diced)
4 cloves garlic (minced)
1/2 teaspoon red pepper flakes

1 can black beans (15 ounces) (drained and rinsed)
1 can pinto beans (15 ounces) (drained and rinsed)
2 15-ounce cans diced tomatoes

6 ounces tomato paste
5 cups beef broth
Chopped cilantro, lime wedges, and preferred toppings such as shredded cheese or diced avocado (optional)

Instructions

Step 1: In a large bowl, mix the ground beef, chorizo, chili powder, cumin, oregano, and black pepper until well combined.
Step 2: Heat the olive oil in a large pot over medium-high heat. Add the meat mixture and cook for about 8 minutes, breaking it into small pieces until browned. Transfer the browned meat to a bowl and set aside.
Step 3: In the same pot, add the diced onion, jalapeño, and red bell peppers. Sauté for 5 minutes until the vegetables are softened.

Step 4: Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Step 5: Return the browned meat to the pot. Add the black beans, pinto beans, diced tomatoes, tomato paste, and beef broth. Stir well to combine.
Step 6: Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until flavors meld together. Taste and adjust seasoning if needed.

Step 7: Serve the chili hot, garnished with chopped cilantro, a squeeze of lime juice, and any other preferred toppings like shredded cheese or diced avocado.

Tips & Variations

For a milder chili, reduce or omit the jalapeño and red pepper flakes.
Swap the beef broth for vegetable broth to make it a bit lighter.

Serve with cornbread or over steamed rice for a complete meal.
Use smoked paprika instead of chili powder for a smoky depth of flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl of thick chili with a rich red-brown color fills the white bowl placed on a gray plate. On top of the chili, there are shredded white cheese pieces scattered along with small green avocado cubes. Tiny bits of green herbs are sprinkled over the cheese and avocado, adding a fresh touch. Next to the bowl on the plate is a wedge of lime, and a silver spoon rests on the plate beside the bowl. In the background, a small white bowl filled with chopped green herbs sits on a white marbled surface, along with a beige cloth with red stripes on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sausage instead of chorizo?

You can substitute regular sausage if Mexican chorizo is unavailable, but the chili will lose some of its signature spicy and smoky flavor. Adding extra chili powder or smoked paprika can help compensate.

Is this chili spicy? Can I adjust the heat?

This chili has a moderate spice level from the jalapeño and red pepper flakes. You can easily adjust the heat by reducing or leaving out the jalapeño and using less red pepper flakes, or increase them if you prefer it spicier.