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Easy ground beef and chorizo chili served in a bowl with toppings.

Easy Ground Beef and Chorizo Chili

A hearty and flavorful chili that combines the rich, spicy notes of chorizo with classic ground beef, perfect for cozy evenings or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 tablespoon Cooking oil Avocado oil, ghee, olive oil, or bacon grease are great options.
  • 1 large Onion, diced
  • 1 large Red bell pepper, diced
  • 1 lb. Ground Mexican pork chorizo Use fresh, not cured chorizo for best results.
  • 1 lb. Ground beef 100% grass-fed beef is recommended.
  • 3 tablespoons Chili powder seasoning Ancho chile powder or New Mexico chile powder is ideal.
  • 1/2 tablespoon Sea salt Adjust to taste based on ingredient saltiness.
  • 1/2 tablespoon Black pepper
  • 2 large Poblano peppers, diced
  • 4 cloves Garlic, minced Big cloves.
  • 1 can (7 oz) Chiles en adobo sauce Diced and not drained, or use homemade chipotle peppers.
  • 1 can (15 oz) Tomato sauce
  • 1 can (28 oz) Fire-roasted diced tomatoes
  • 2 cups Beef or chicken broth
  • 1 can (15 oz) Pinto beans Drained.
Toppings for Serving (optional)
  • varies Sour cream, shredded cheese, green onions, cornbread, or tortilla chips.

Method
 

Cook the Meat
  1. 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
  1. 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
  1. 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
  1. 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
  1. Ladle the chili into bowls, garnish with your favorite toppings, and serve immediately while hot. Leftovers freeze and reheat well (if there are any).

Notes

Opt for fresh ingredients to maximize flavor, especially when selecting your peppers and herbs. Control the heat by adjusting the amount of chiles en adobo or chili powder used. Allow the chili to sit for a few hours or overnight in the refrigerator to deepen the flavors.