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Beef and Chorizo Chili

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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!

Beef and Chorizo Chili

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.

Beef and Chorizo Chili

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.

Beef and Chorizo Chili

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!

Beef and Chorizo Chili

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!

Bowls of Beef and Chorizo Chili with pico de gallo on the side.

Beef and Chorizo Chili

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!
5 from 15 votes
Print Pin Rate
Course: Appetizer/Entree, Soup
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 343kcal
Author: Karrie | Tasty Ever After

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
US Customary – Metric

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.
Nutrition Facts
Beef and Chorizo Chili
Amount Per Serving
Calories 343 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g45%
Cholesterol 75mg25%
Sodium 1187mg49%
Potassium 546mg16%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 21g42%
Vitamin A 1455IU29%
Vitamin C 21.9mg27%
Calcium 47mg5%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. 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.

    Reply

    • 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!

      Reply

  2. Erica says

    5 stars
    We love this chili! It has so much flavor and it’s hearty. My husband has asked for it repeatedly.

    Reply

  3. Steph says

    5 stars
    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.

    Reply

  4. Jeanne says

    5 stars
    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!

    Reply

  6. Heather Holbrook says

    5 stars
    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.

    Reply

    • 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.

      Reply

  7. CIARRA B says

    5 stars
    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!

    Reply

    • 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.

      Reply

  8. 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

    Reply

  13. Psychic Nest says

    5 stars
    Oh man! This recipe reminds me of my mom’s home-cooked chili she would slow cook for half a day every Sunday. Such comfort food! Thank you for sharing this, maybe now I can show her a new way to throw down in the kitchen with this unique recipe!

    Vishva

    Reply

  14. [email protected] says

    5 stars
    So, I hated chili as a kid…I mean HATED. And now – I want to jump through the screen and do a face plant in this bowl. I was done at that first picture! This is the bomb, my friend!!

    Reply

  15. simonacallas says

    5 stars
    I am a Mexican food lover too and your chili looks amazing I’m not sure if I can find four different kinds of beans here but I would love to try this recipe Thank you for sharing, Karrie I hope you had a great Cinco de Mayo

    Reply

  16. Loreto Nardelli says

    5 stars
    Hi Karrie, now your talking warm you up stick to your ribs soul comfort food. Great choice to use some fresh homemade chorizo, yum and the fact that it is slow simmered so that all that goodness can mingle with each other double yum, add in some nice starch ;like a rustic bread and I am set to chow down on this spicy endeavor of yours.
    Great pictures Karrie.
    Have a great week.
    Ole!
    Loreto.

    Reply

  17. Liora (Allthingsloveli) says

    I’m happy to see I’m not the only one still enjoying my crock pot in spring! Except the weather here hasn’t been very spring like… Happy belated cinco de mayo!

    Reply

  18. Kathleen | Hapa Nom Nom says

    Wow! This is one awesome protein-packed dish – I love every single ingredient! I’m such a huge fan of chili and this recipe has me drooling all over my keyboard! You’re going to owe me new keyboard…. I’ll take my payment in bowls of chili please, hehe Hope you have a wonderful weekend my dear

    Reply

  23. Demeter | Beaming Baker says

    5 stars
    Happy Cinco de Mayo Karrie! I gotta say, I LOVE all of your Mexican recipes–and I look forward to every Taco Tuesday with you. Especially with some of your incredible cocktail recipes. Now, if I could just get a side of your homemade tater tots on the side… because I’m greedy. Lol. Have a wonderful weekend, dear! I’ll be living vicariously through your Instagrams of yummy food.

    Reply

  25. Jennifer Jaras says

    This looks amazing! We love chili around here and the chorizo twist is a great way to mix things up! A refreshing margarita would be perfect with this as well! Happy Cinco de Mayo!

    Reply

  30. Cheyanne @ No Spoon Necessary says

    5 stars
    Guuuuurl, this week is totally F-in’ awesome in my book, because I happen to think there should be a Mexican Monday, Tex-Mex Thursday and Spicy Saturday along with Taco Tuesday, so I’m super stoked for Cinco de Mayo! And this chili looks like THE perfect addition to any Mexican themed spread! You have totally outdone yourself with this chili!! Love that you used your homemade chorizo in this, Karrie! I bet this tastes outta this world delish! And I will be adding ALL the toppings and TONS of ton of Cholula to mine, thank you very much! #BringOnTheHeat Pinned! Cheers, sweet cheeks! xo

    Reply

  32. Dawn @ Girl Heart Food says

    5 stars
    Taco Tuesday….Cinco de Mayo….Monday….whatever…..either day this is good and perfect to eat in my books! Looks delish, Karrie! And I love that you used your homemade chorizo AND topped it with pico de gallo. I could eat a bucket of this! Nice that you used a variety of beans, Me and hubby love beans and eat them all the time. Actually, we had beans yesterday for supper Pinning this deliciousness for later. Have a great week, girl. xo

    Reply

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