Easy Ground Beef and Chorizo Chili
Easy Ground Beef and Chorizo Chili is a hearty and flavorful dish that brings together the rich, spicy notes of chorizo and the classic taste of ground beef. This recipe is perfect for cozying up on a chilly evening or serving at your next gathering. You may also find Beef And Broccoli Stir Fry useful.
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 1 hour |
| Total Time | 1 hour 15 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Mexican |
Why This Recipe Works
This easy recipe for ground beef and chorizo chili has been a favorite in my household for years. The combination of fresh chorizo and grass-fed beef creates a depth of flavor that is authentic and satisfying. As the chili simmers, the spices meld beautifully, creating a rich and fulfilling dish.
Additionally, the variety of peppers and the subtle heat from the chiles en adobo enhance the overall experience. I love to serve it with toppings such as shredded cheese and sour cream for added creaminess. For a relatable experience, I recommend trying this beef and broccoli stir-fry as an alternative for another delicious meal.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooking oil | 1 tablespoon | Avocado oil, ghee, olive oil, or bacon grease are great options. |
| Large onion | 1, diced | |
| Red bell pepper | 1, diced | |
| Ground Mexican pork chorizo | 1 lb. | Use fresh, not cured chorizo for best results. |
| Ground beef | 1 lb. | 100% grass-fed beef is recommended. |
| Chili powder seasoning | 3 tablespoons | Ancho chile powder or New Mexico chile powder is ideal. |
| Sea salt | 1/2 tablespoon | Adjust to taste based on ingredient saltiness. |
| Black pepper | 1/2 tablespoon | |
| Poblano peppers | 2, diced | |
| Garlic | 4 big cloves, minced | |
| Chiles en adobo sauce | 1 (7 oz) can | Diced and not drained, or use homemade chipotle peppers. |
| Tomato sauce | 1 (15 oz) can | |
| Fire-roasted diced tomatoes | 1 (28 oz) can | |
| Beef or chicken broth | 2 cups | |
| Pinto beans | 1 (15 oz) can | Drained. |
| Toppings for serving (optional) | Varies | Sour cream, shredded cheese, green onions, cornbread, or tortilla chips. |
Step-by-Step Instructions
Cook the Meat
Set a large Dutch oven or pot over medium heat. Add the cooking oil and heat for a minute before adding the ground beef, ground chorizo, chili powder seasoning, sea salt, and black pepper. Cook the meat, stirring and breaking it into chunks with a wooden spoon, until it’s cooked through (about 10 minutes).
Add the Vegetables
Add the diced onion, sweet bell pepper, and poblano peppers to the pot. Cook for another 10 minutes to let the veggies start to soften.
Combine Additional Ingredients
Add the minced garlic, chiles en adobo sauce, tomato sauce, diced fire-roasted tomatoes, beef broth, and drained pinto beans. Stir well to incorporate all the ingredients.
Simmer the Chili
Bring the mixture to a simmer and cover with a lid. Reduce the heat to medium-low or low, then cook for 30 minutes. Remove the lid and cook for another 30 minutes to allow some liquid to evaporate. Optionally, leave the lid on the entire time for a soupier chili.
Serve
Ladle the chili into bowls, garnish with your favorite toppings, and serve immediately while hot. Leftovers freeze and reheat well (if there are any).
Chef Tips for Perfect Results
- Opt for fresh ingredients to maximize flavor, especially when selecting your peppers and herbs.
- For a smoky flavor, briefly roast the poblano peppers before dicing them.
- Control the heat by adjusting the amount of chiles en adobo or chili powder used.
- Top with sliced green onions and shredded cheese for extra texture and flavor contrast.
- Allow the chili to sit for a few hours or overnight in the refrigerator to deepen the flavors.
Common Mistakes to Avoid
- Adding too much salt at the beginning can lead to an overly salty dish; always taste before adjusting.
- Not browning the meat properly can lead to a lack of depth in flavor; ensure it’s cooked thoroughly.
- Overcooking the vegetables can make them mushy. Cook just until softened for the best texture.
- Neglecting to stir the chili can cause it to stick or scorch on the bottom; stir regularly while it simmers.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Ground chorizo | Ground turkey or plant-based sausage | Less spicy but still flavorful. |
| Poblano peppers | Green bell peppers | Less heat, but maintains a fresh taste. |
| Pinto beans | Black beans or kidney beans | Changes texture and slightly alters flavor. |
Serving Suggestions and Pairings
This chili pairs exceptionally well with cornbread muffins or buttermilk drop biscuits for a comforting meal. Serve it during casual gatherings, game days, or family dinners where a cozy, communal atmosphere is desired.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3-4 days | Store in an airtight container and reheat on the stove or microwave until hot. |
| Freezer | 3-4 months | Freeze in airtight bags or containers, thaw in the refrigerator before reheating. |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 30 g |
| Fat | 25 g |
| Carbohydrates | 32 g |
| Sodium | 700 mg |
Frequently Asked Questions
Can I substitute the ground beef?
Yes, ground turkey or chicken can be used as a leaner alternative. However, this substitution may alter the overall taste and texture.
How do I know when the chili is done?
The chili is done when all ingredients are well blended, and the flavors have developed, usually after simmering for a total of about 1 hour.
Can I prepare this chili in advance?
Yes, this chili can be made in advance and tastes even better when allowed to sit in the fridge overnight for the flavors to meld.
What can I serve with the chili?
Consider pairing it with crusty cornbread, tortilla chips, or a fresh salad for a complete meal experience.
Are there ways to thicken the chili?
For a thicker chili, mash some of the beans into the mixture or let it simmer uncovered for the last 15-20 minutes to reduce the liquid.
Conclusion
Easy Ground Beef and Chorizo Chili delivers bold flavors and comforting warmth, making it an exceptional choice for any gathering. With customizable toppings and sides, this chili is sure to become a staple in your recipe repertoire.
Easy Ground Beef and Chorizo Chili
Ingredients
Method
- Set a large Dutch oven or pot over medium heat. Add the cooking oil and heat for a minute before adding the ground beef, ground chorizo, chili powder seasoning, sea salt, and black pepper. Cook the meat, stirring and breaking it into chunks with a wooden spoon, until it’s cooked through (about 10 minutes).
- Add the diced onion, sweet bell pepper, and poblano peppers to the pot. Cook for another 10 minutes to let the veggies start to soften.
- Add the minced garlic, chiles en adobo sauce, tomato sauce, diced fire-roasted tomatoes, beef broth, and drained pinto beans. Stir well to incorporate all the ingredients.
- Bring the mixture to a simmer and cover with a lid. Reduce the heat to medium-low or low, then cook for 30 minutes. Remove the lid and cook for another 30 minutes to allow some liquid to evaporate. Optionally, leave the lid on the entire time for a soupier chili.
- Ladle the chili into bowls, garnish with your favorite toppings, and serve immediately while hot. Leftovers freeze and reheat well (if there are any).
