This easy and healthy one-pot Beef and Chorizo Chili is a great dish to enjoy this Cinco de Mayo…or anytime! Recipe for homemade fresh chorizo is included too.
This is one kick-ass week for Mexican food lovers like me. Today is, of course, Taco Tuesday but this Thursday is Cinco de Mayo, so there’s even more of a cause for a spicy celebration.
It’s almost too much to handle but I’m going to try by making this easy one-pot Beef and Chorizo Chili featuring some of my homemade fresh chorizo. Alright, alright! I hear y’all yelling that chili isn’t really Mexican, but guess what? Chorizo is, so there! 😉
Speaking of easy, there’s nothing more simple and satisfying than cooking up a big ol’ pot of chili. Basically, it consists of browning some meat, then throwing a bunch of veggies, seasonings, and broth in the pot, and finally simmering it for just about 30 minutes or so.
It’s the perfect party food to feed a large crowd and can be made a day or two ahead of time. Plus, there’s always enough leftovers to eat for lunch through the week or freeze them to bring it out later for another dinner. #winwin
This beef and chorizo chili is made with four different kinds of beans. The first time I made it, I couldn’t decide which of my favorite beans to use, so I used them all.
It’s fantastic on it’s own or topped with lots of accompaniments, like shredded sharp cheese, diced avocados, pico de gallo, and doused with a ton of Cholula Hot Sauce Original hot sauce. Okay, maybe that’s just me on the hot sauce but Cholula is da bomb! Just sayin’…
Have a wonderful Cinco de Mayo holiday and enjoy this Beef and Chorizo Chili. By the way, if vegetarian chili is more your thing, then check out this recipe that I adapted from the cookbook, Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day. It’s easy, delicious, and 100% veggie! 🙂
- 1¼ pound grass fed ground beef
- ½ pound fresh chorizo
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 3 whole fresh garlic cloves, minced
- 15 ounces diced tomatoes
- 3 cups good quality beef broth, homemade or store bought
- 6 ounces tomato sauce
- 3 Tb chili powder
- 1½ tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 (15.5 ounces) can red kidney beans, drained and rinsed
- 1 (15.5 ounces) can black beans, drained and rinsed
- 1 (15.5 ounces) can small red beans, drained and rinsed
- 1 (15.5 ounces) can pinto beans, drained and rinsed
- Optional accompaniments: freshly shredded cheese, diced avocados, pico de gallo, sour cream, tortilla chips, crackers, fresh chopped cilantro, minced jalapenos
- Place a large dutch oven over medium high heat and brown the ground beef and chorizo. Add the onions, bell peppers, and garlic to the and cook for about 5 minutes, until just cooked through. Add all of the remaining ingredients, stir well, and bring to a boil.
- Reduce heat to a simmer and cook until chili has thicken and all flavors are combined, about 30-35 minutes. Serve immediately with any of the optional accompaniments.