Beef and Chorizo Chili – Craving a chili that’s comforting but also has a bit of a kick? This Beef and Chorizo Chili is packed with a deep, smoky taste and a whiff of kick that just warms you straight up. Made with ground beef, spicy chorizo, and plenty of tomatoes, it’s a recipe that’s as simple as it is satisfying. Just 20 minutes of prep, then let it simmer to perfection—your whole house will smell incredible!
The first time I made this chili, I was honestly hoping for a hit with the family, but I was also a little nervous. My husband loves spicy, bold flavors, while my kid tends to be more cautious with anything that packs a punch. As the chili simmered, the kitchen was filled with this amazing aroma of garlic, tomatoes, and chorizo spice, and I could tell it was going to be special. When we finally sat down to eat, it was love at first bite. The chorizo brought just the right amount of smoky heat, while the beef made it hearty and comforting. Now, every time I make this, it’s a sure hit—it’s one of those meals that has everyone going back for seconds.
What makes this Beef and Chorizo Chili truly special?
This Beef and Chorizo Chili is the type of meal that makes you feel immediately at home. The combo of beef and chorizo gives it a bold, rich flavor with just the right tinge of spice that you can adapt to your taste. It’s thick, cozy, and perfect for those chilly nights when you want something that warms you from the inside out. And it’s so versatile—you can top it with anything you love: cheese, sour cream, green onions, or a handful of tortilla chips for crunch. Trust me, it’s the kind of chili that brings everyone around the table with a smile, ready for a big, comforting bowl.
What You Need To Make This Beef and Chorizo Chili Recipe?
Olive Oil: Just a little to start cooking the veggies. It helps bring out all those flavors and gives a bit of richness. If you don’t have olive oil, any neutral cooking oil will work just fine.
Celery, Onion, and Garlic: These three are the flavor base! The celery adds a bit of crunch, the onion brings a sweet-savory balance, and the garlic? Well, it just makes everything taste better, right?
Ground Beef: This adds heartiness and richness to the chili. Go for leaner ground beef if you like, but a little bit of fat actually adds flavor. Either way, it’s the main star in making this chili super satisfying.
Spicy Chorizo: Chorizo is what gives this chili its smoky, slightly spicy kick. It brings depth that’s a bit different from regular sausage and makes this recipe unique. If you prefer a milder taste, you can always use a regular sausage or cut back on the chorizo.
Tomato Sauce, Stewed Tomatoes, and Tomato Paste: These three are the backbone of the chili, giving it that rich, thick tomato base. The tomato paste adds extra depth and thickness, while the stewed tomatoes bring a nice texture with little tomato chunks.
Diced Tomatoes with Green Chiles (like RO*TEL®): These add a burst of flavor and a touch of heat from the green chiles. It’s not too spicy, just enough to keep things interesting. If you’re sensitive to spice, you can go for regular diced tomatoes instead.
Chili Seasoning Mix: The seasoning mix is the magic touch that ties it all together. It’s usually a blend of chili powder, cumin, garlic, and paprika. You can use a store-bought packet, or if you have a favorite blend of spices, go ahead and mix your own! It’s all about making it taste just right for you.
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Steps To Make Beef and Chorizo Chili:
Start with the Veggies: First, warm up some olive oil in a big pot over medium-high heat. Once it’s ready, throw in the chopped celery, onion, and garlic. Let them cook for about 5-7 minutes, stirring occasionally, until they’re nice and soft. This is where all the good, savory smells start filling up the kitchen—love that part!
Add the Meat: Next, add the ground beef and chorizo. Break up the meat with your spoon as it cooks, stirring it all together with the veggies. You’ll want to keep going until the meat is browned and mixed in well with the onions and garlic. This usually takes around 7-10 minutes, and you’ll start seeing the chili really come together.
Add the Tomatoes and Seasoning: Now, it’s time to add some flavor! Pour in the tomato sauce, stewed tomatoes, tomato paste, and the diced tomatoes with green chiles. Give everything a good stir to get it all combined. Then sprinkle in the chili seasoning mix—feel free to add more or less, depending on how bold you want it.
Let It Simmer: Bring everything to a gentle boil, then turn down the heat to low. Let the chili simmer, uncovered, for about 1 hour and 45 minutes. This is where the magic happens! Give it a stir now and then, letting it thicken and those flavors blend together. The house is going to smell amazing.
Serve and Enjoy: When it’s ready, ladle the chili into bowls. Top with your favorite add-ons—maybe some shredded cheese, a dollop of sour cream, green onions, or even a few tortilla chips for crunch. Then grab a spoon, get cozy, and dig in!
Tip:
If you want this chili to be unforgettable, let it simmer as long as you can. The longer it cooks, the richer and cozier those flavors get. If you have a little extra time, try letting it go for another 30 minutes or so—it’ll thicken up beautifully, and the spices will really come alive. Want a little more heat? Add a dash of your favorite hot sauce or a sprinkle of crushed red pepper. Or if you’re keeping it on the mild side, just go lighter on the chili seasoning. And don’t skip out on the toppings! A handful of shredded cheese, a dollop of sour cream, or a few tortilla chips on top really make this chili shine.
Frequently Asked Questions:
Can I make this chili in a slow cooker?
Yes, absolutely! After browning the meat and cooking the veggies on the stove, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. It’ll be super tender and full of flavor by the time it’s done.
How can I adjust the spice level?
If you want less spice, use a mild chorizo or swap in regular diced tomatoes instead of the ones with green chiles. For more heat, add an extra jalapeño, a pinch of cayenne, or a splash of hot sauce. You can totally make it your own!
Can I freeze leftovers?
Definitely! Chili freezes really well. Let it cool completely, then pour it into freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy, just thaw it in the fridge overnight and reheat on the stove until it’s nice and warm.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Beef and Chorizo Chili
Ingredients
- 1 tbsp olive oil
- 3 stalks celery chopped
- 1 onion chopped
- 3 cloves garlic chopped
- 1 lb ground beef
- 1/2 lb spicy chorizo casings removed
- 2 cans tomato sauce 28 oz
- 1 can stewed tomatoes 14.5 oz
- 1 can tomato paste 6 oz
- 1 can diced tomatoes with green chiles (like RO*TEL®) 10 oz
- 1 packet chili seasoning mix, or adjust to taste 1.25 oz
Instructions
- Heat up a bit of olive oil in a big pot over medium-high—just enough to get things started. Once it’s heated, add in the chopped celery, onion, and garlic. Let them cook for around 5 to 7 minutes, stirring now and then, until they’re soft and starting to smell amazing.
- Now, add the ground beef and chorizo to the pot with the veggies. Break up the meat as it cooks, stirring frequently to make sure it cooks evenly. Keep going until the meat is browned all over—this usually takes about 7 to 10 minutes.
- Next, pour in the tomato sauce, stewed tomatoes, tomato paste, and the diced tomatoes with green chiles. Stir everything together well, then sprinkle in the chili seasoning mix to your taste. Bring the chili up to a gentle boil, then lower the heat and let it simmer. Let it cook for around 1 hour and 45 minutes, stirring occasionally, until it’s thick and all those flavors have really come together.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
