Beef and Chorizo Chili

5 from 1 vote

This easy beef and chili recipe is deliciously thick and hearty and perfectly seasoned with a bold blend of homemade chili seasonings.

Prep Time10

Cook Time2

Total Time2 10

Course: Soup

Cuisine: American

Servings:

Calories: 543kcal

Author: Fox Valley Foodie

Equipment

Dutch oven

Ingredients

Beef and Chorizo Chili

1 pound ground beef
1 pound chorizo
2 medium red onions chopped
1 red bell pepper chopped
1 yellow bell pepper
3 Garlic cloves minced
6 ounces canned Tomato Paste
28 ounces canned Diced fire roasted tomatoes
30 ounces canned chili beans
15 ounces canned Tomato Sauce
2 tablespoons chipotle peppers in adobo sauce diced
1 tablespoon Worcestershire sauce
3 cups beef stock unsalted

Chili Seasoning

¼ cup flour
2 tablespoons brown sugar
1 ½ tablespoons kosher salt
1 ½ tablespoons cumin
2 teaspoon oregano
2 teaspoons ancho powder or substitute chili powder
1 ½ teaspoons onion powder
1 ½ teaspoons smoked Paprika
½ teaspoon cayenne pepper
½ teaspoon fresh ground black pepper

Instructions

Add ground chorizo, ground beef, chopped onions, peppers, and garlic to a large pot set over medium high heat and saute until the ground meat is well browned and the vegetables are tender.
Reduce to medium heat and sprinkle in all chili seasoning, along with tomato paste and cook for two minutes longer. Then add all remaining ingredients and bring to a boil.
Reduce the heat to medium low and simmer uncovered for 90 minutes, or until the chili has thickened to your liking.
Serve with your favorite chili toppings, such as sour cream, chopped onion, and shredded cheese.

Notes

You can add a swirl of olive oil to assist with browning the meat if desired.

This chorizo chili can be made in the slow cooker as well. However, for best results and flavor, I recommend continuing to make steps 1 and 2 on the stovetop, then transfer the chili to a slow cooker and simmer on high heat for four hours or longer.

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