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Chorizo Chili Recipe

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★★★★★

5 from 133 reviews

A hearty and flavorful Chorizo Chili featuring a robust blend of lean ground beef and spicy Mexican chorizo, simmered with a perfect balance of spices, vegetables, beans, and tomatoes, creating a comforting and satisfying meal ideal for any occasion.

Ingredients

Scale

Meat and Spices

  • 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

Vegetables and Aromatics

  • 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

Beans and Liquids

  • 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

Garnishes (optional)

  • Chopped cilantro
  • Lime wedges
  • Shredded cheese or diced avocado (preferred toppings)

Instructions

  1. Mix Meat: In a large bowl, combine the lean ground beef, Mexican chorizo sausage, chili powder, ground cumin, dried oregano, and freshly ground black pepper thoroughly until all ingredients are evenly mixed.
  2. Brown Meat: Heat the olive oil in a large pot over medium-high heat. Add the meat mixture and cook for about 8 minutes, stirring frequently and breaking the meat into small pieces until it is browned evenly. Once browned, transfer the meat to a separate bowl and set aside.
  3. Sauté Vegetables: Using the same pot, add the diced white onion, jalapeño pepper, and red bell peppers. Cook and stir for about 5 minutes or until the vegetables are softened. Then stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant and aromatic.
  4. Simmer Chili: Return the browned meat mixture to the pot with the sautéed vegetables. Add the drained and rinsed black beans and pinto beans, diced tomatoes, tomato paste, and beef broth. Stir all the ingredients well, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer gently for 45 minutes, stirring occasionally to meld the flavors together. Taste and adjust seasonings if necessary.
  5. Serve: Ladle the chili into bowls and garnish each serving with chopped cilantro, fresh lime juice if desired, and any other preferred toppings such as shredded cheese or diced avocado. Serve hot and enjoy.

Notes

  • Removing the ribs and seeds from the jalapeño reduces the heat level but keeps the flavor intact.
  • Using both black beans and pinto beans adds texture and variety to the chili.
  • Adjust the chili powder and red pepper flakes according to your preferred spice level.
  • Simmering the chili uncovered for the last 10 minutes can thicken the stew if a thicker consistency is desired.
  • Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: chorizo chili, spicy chili, Mexican chili, ground beef chili, hearty chili recipe, beef and chorizo chili

Find it online: https://thefoodrecipe.com/chorizo-chili-recipe/