This easy and healthy ONE POT Beef and Chorizo Chili is made with four different kinds of beans and homemade chorizo. Recipe for fresh chorizo is included!
A homemade fresh chorizo recipe for the beef and chorizo chili!
It’s almost too much to handle but I’m going to try by making this beef and chorizo chili featuring some of my homemade fresh Mexican chorizo.
The chorizo is so easy to put together and adds an extra level of flavor to the chili. It’s also pretty darn good in chorizo tacos too!
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.
Chili is one of the best one pot recipes around
One pot meals are my favorite recipes to cook. It’s so simple to make everything in the same pot and cleanup is a breeze.
I made this beef and chorizo chili with four different kinds of beans. I couldn’t decide which of my favorite beans to use, so I just used them all!
If you prefer one kind of bean over the next, feel free to use more of it and less of another kind.
Chili is 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 for later. #winwin
This chorizo chili is fantastic on it’s own or topped with lots of accompaniments.
Shredded sharp cheese, diced avocados, and lots of fresh pico de gallo are my go-to toppings.
Meat chili vs meatless chili
This chili is definitely a meat lover’s chili. If vegetarian chili is more your thing, check out my recipe for a vegetarian chili frito pie.
It’s from the cookbook, Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day and is quick, delicious, and 100% veggie!
Hope you give this Beef and Chorizo Chili recipe a try and please let me know in the comments below how you liked it. PIN it for later too!
Beef and Chorizo Chili
Ingredients
- 1 1/4 pound ground beef
- 1/2 pound fresh chorizo
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 3 whole fresh garlic cloves, minced
- 1 (15 ounce) can of diced tomatoes
- 3 cups beef broth, homemade or store bought
- 6 ounces tomato sauce
- 3 tablespoon chili powder
- 1 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (15.5 ounce) can of red kidney beans, drained and rinsed
- 1 (15.5 ounce) can of black beans, drained and rinsed
- 1 (15.5 ounce) can of small red beans, drained and rinsed
- 1 (15.5 ounce) can of pinto beans, drained and rinsed
- Optional accompaniments: pico de gallo,
- freshly shredded cheese, diced avocados, pico de gallo, sour cream, tortilla chips, crackers, fresh chopped cilantro, minced jalapenos
Instructions
- Place a large dutch oven over medium high heat and brown the ground beef and chorizo.
- Add the onion, bell pepper, and garlic to the meat mixture and cook for about 5 minutes, or until veggies are 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 with any of the optional accompaniments (and extra pico de gallo)
Recipe Notes & Tips:
- Store leftovers in a tightly covered container in the refrigerator for up to 3 days or the freezer for up to 4 months.
Laura says
How can I make this in a instant pot? I love making it one of our favorite chili’s, but dont know how I can make it in instant pot.
Karrie says
I haven’t tried making this in an Instant Pot yet, but this is how you might want to do it: turn the IP on saute and brown the meats, then saute the veggies, add the remaining ingredients and boil, put the lid on and seal it up. Cook on high pressure for 5 minutes. 5 minutes should be enough, since beans are already cooked, but may have to extend cooking by 3-5 minutes more if not tender enough. The IP might produce more liquid than on the stove top, so turn on saute again to boil out some of the liquid or make a cornstarch slurry (mix together 1-2 tablespoon(s) cornstarch and a little water to make a thin mixture) and add to the chili while stirring. Good luck and, if you try this, please let me know how it turns for you!
Erica says
We love this chili! It has so much flavor and it’s hearty. My husband has asked for it repeatedly.
karrie @ Tasty Ever After says
Thank you Erica and so happy you all love it!!
Steph says
Thank you for a great new chili recipe – my husband and I really enjoyed it! Almost can’t wait to have more tomorrow!! Chorizo is way better than just pork sausage.
Karrie says
Welcome Step and thanks so much for reviewing it! Agree that chorizo is way better and yay to more chili tomorrow!
Jeanne says
I made this using fire roasted tomatoes and Johnsonville brand fresh (raw) chorizo. Really had a great depth of flavor. Loved the variety of beans. I am adding this to my small collection of favorite chili recipes that I’ll definitely repeat. Thanks for sharing!
Karrie says
Thank you so much Jeanne and thrilled you liked it!
Nancy Schebal says
Your directions say to add the bell “peppers”. Ingredients say one medium red pepper. Are there supposed to be more than one pepper?
Karrie says
It’s just the one bell pepper, Nancy
Heather Holbrook says
Oh, I forgot to clarify that I put everything in a crockpot and cooked it on low for 10 hours.
Heather Holbrook says
My family and friends absolutely loved this, and I love how easy it is. I only had a pound bag of dried pinto beans om hand, so I threw them in dry with 10 cups of water. I also was short on tomato sauce, so I just put in a can of paste. I threw in the hamburger and chorizo raw, then crumbled them after they were mostly cooked. It was awesome! Oh, I used storebought chorizo and we liked it just fine. Super easy and tasty. I’m going to make it again for the weekend.
Karrie says
Thank you so much Heather and I LOVE that everyone loved it! Next time I make the chili, I’ll try it your way with the crockpot and add those directions to the recipe.
CIARRA B says
I’m personally vegan, but my husband loves this recipe! Super easy to follow and I can’t even taste test. My husband has requested it now a second time and I don’t mind making it, being everything just goes into one pot. I tend to add extra sauce but everything else is spot on.
Thank you!
Karrie says
Aren’t one pot recipes the best??!! Thank you Ciarra for taking the time to review and so happy your husband likes the recipe! I have a vegan chili recipe on my site too that you should try for yourself. It’s under “Vegetarian Chili Frito Pie Recipe” and is super easy to make! If you try it, please let me know what you think of it.
Danielle says
I’ll bet the chorizo really adds something to the chili. I’ll have to settle for store bought chorizo, but I would love to learn to make my own. I think I’ll add it to my list of things to learn this year
Beeta @ Mon Petit Four says
Karrie…that’s it. I’m coming over!! I absolutely love that you incorporated chorizo into this chili…looks SO freakin good!! <3
[email protected] says
It’s an open door policy for you Beeta xoxo
All That I'm Eating says
This is such a great idea. I bet the chorizo adds an amazing smoky flavour to the chilli, delicious!
[email protected] says
It does and it’s really yummy too
Rahul @samosastreet.com says
This chili looks hearty and delicious, adding homemade chorizo is brilliant. It really shouts comfort food!
[email protected] says
So many thanks to you Rahul
Cara @The Little Blonde Baker says
This looks AMAZING! I could use a bowl or two to warm me up. It was snowing and very cold here yesterday! It is May it needs to be warm!
[email protected] says
What? Snow in May? That’s crazy and you do need some of this chili ASAP Cara