Beef and Chorizo Chili – Secrets to Best Recipe

As the weather starts to cool down and football season ramps up, my mind turns to one of my favorite things to make: chili! There’s nothing like a hearty pot of chili simmering on the stove to warm you up on a chilly day. While I have a few delicious chili recipes up my sleeve (including a vegetarian option that’s a real crowd pleaser), my go-to is this spicy beef chili with chorizo.

Beef and Chorizo Chili

The combination of beef and chorizo makes this chili something truly special. The chorizo adds an extra layer of spice and depth of flavor that takes this recipe to the next level. I like to use Bush’s Chili Beans for their delicious sauce – it saves a step and adds tons of flavor.

Double the Flavor, Double the Fun

The best way to enhance this recipe is to make a big batch! Chili is one of those easy meals that’s even better the next day, making it perfect for those busy weeks when you don’t have a lot of time to cook. This recipe is sure to feed the whole family, and it’s always a hit for game day gatherings. I like to serve it with some classic toppings like shredded cheese, sour cream, and cilantro, but the options are endless!

More about Bush’s Baked Beans

I’m a big fan of Bush’s® Chili Beans for a reason – they pack a serious flavor punch! They start with quality beans and simmer them in a rich chili sauce with the perfect balance of spices.  The beans are infused with the flavor, so there’s no need for draining or rinsing. That flavorful sauce is a real game-changer! It saves me a ton of time and instantly elevates any basic recipe.

Whether I’m whipping up a pot of chili, adding a twist to casseroles, or even enriching soup recipes, Bush’s Chili Beans bring that cooked-all-day flavor. Think of them as the perfect shortcut to hearty chilis or easy weeknight meals. They come in several flavors like Mild Red Kidney Chili Beans, Mild Black Beans, or Spicy Red Kidney Chili Beans, so you can customize your recipes. Even if you’re making a meatless chili recipe, their beans bring the perfect balance and a satisfying depth of spice.

Why This Mexican Chili Recipe is a Must-Try

This delicious Mexican Chorizo recipe is incredibly easy to make, requiring just a few simple ingredients you can easily find at the grocery store. One of the best things about it? You can prepare it in advance, and let me tell you – it tastes even better the next day once all the flavors have had time to really infuse! This makes it perfect for meal prepping, providing easy dinner or lunch options throughout a busy week.

Flexibility is another reason to love this recipe. It’s incredibly versatile – you can make it on the stovetop, adapt it for the Instant Pot, or even let everything simmer away in your slow cooker for the ultimate “beef and chorizo chili slow cooker” experience. For a milder flavor, swap out the Spanish chorizo with ground chicken. Vegetarian or plant-based? Substitute the meat with soy chorizo or a vegetarian ground beef alternative for a delicious twist.

What Kind of Chorizo Should I Use?

For this recipe, you’ll want to use Mexican-style chorizo. It’s a fresh sausage typically made with pork or beef and has a wonderful, deeply spiced flavor. Plant-based alternatives are becoming more readily available if you’re looking for a vegetarian option. Mexican chorizo is often sold in spicy and mild varieties.

Mexican chorizo usually comes in casings. Simply remove the casings and crumble the chorizo as you cook it. If you have extra chorizo, it stores well in the freezer for later use. 

Can I Make This Chorizo Chili Recipe Ahead of Time?

Absolutely! In fact, this is one of the reasons it’s the best chili recipe. This chili is perfect for making ahead! Prepare it 2-3 days in advance for even bolder flavors. Once the beef chorizo chili has come to room temperature, simply transfer it to glass jars or an airtight container. You can also freeze it for up to 3 months for a delicious and convenient meal later on.

One Important Tip For Making Good Chili

Here’s the easiest tip for making the best chili: cook it low and slow. This is absolutely crucial to achieve great flavor! Simmering your chili on low heat allows the vegetables and meat to become perfectly tender. More importantly, it gives the complex flavors a chance to truly meld. All the ingredients and spices get to work together, creating a chili that’s deeply infused with deliciousness.

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Nutritional Information (Per Serving)

Protein25-35 grams
Fat20-30 grams (depending on how much excess grease is removed from meat)
Carbohydrates40-55 grams
Fiber10-15 grams
Sodium800-1200 mg

Spicy Beef and Chorizo Chili

Recipe by Whisk and NibbleCourse: BrunchunchCuisine: fusion of Mexican and Tex-Mex cuisine


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Here is the recipe details for spicy beef and chorizo chili. Print the recipe for your ease.


  • 1 yellow onion, diced

  • 1 tbsp of olive oil

  • 2 tbsp of chili powder

  • 5 garlic cloves, minced

  • 1 (15-ounce) can of kidney beans in chili sauce (any brand)

  • 1 lb of chorizo sausage

  • 1 tsp of salt

  • 1/2 tsp of red pepper flakes

  • 2 cups of ginger ale or beer

  • 1/2 tsp of black pepper

  • 1 lb of ground beef

  • 1 tsp of cumin

  • 1 (28-ounce) can of crushed tomatoes

  • 2 bell peppers (any color), chopped

  • 1 (15-ounce) can of black beans in chili sauce (any brand)

  • 1 tbsp of sugar


  • Get started: Heat 1 tbsp olive oil in a large Dutch oven or pot over medium heat. Add the chopped onions and cook for about 5 minutes until they’re soft. If they start sticking, reduce the heat to medium-low and add a splash of white wine or beef broth to deglaze the pot.
  • Brown the meat: While the onions cook, brown the beef and chorizo in a large saucepan. Drain off any excess grease.
  • Veggie time: Add the chopped yellow and red bell peppers, and garlic to the onions and cook until softened.
  • Combine the flavors: Add the browned beef and chorizo to the pot with the vegetables. Stir in the remaining ingredients: beans, crushed tomatoes, chili powder, cumin, salt, pepper, sugar, and red pepper flakes. Stir well to combine everything.
  • The secret ingredient: Pour in the ginger ale (or beer) and mix until everything is well incorporated.
  • Simmer to perfection: Bring the mixture to a boil over medium-high heat, then reduce heat to low. Simmer for 60 minutes, stirring occasionally with a wooden spoon.


  • I’ve always loved the bold flavors of Mexican cuisine, and this chili is my ode to those vibrant spices. It started as a basic recipe, but I couldn’t resist adding the chorizo twist!
  • If you like heat, try adding a serrano or even a habanero pepper along with the bell peppers. For a milder chili, stick with the recipe as written or try using poblano peppers instead.
  • My favorite chili toppings are the classics – shredded cheddar, sour cream, and cilantro. But lately, I’ve been loving a dollop of Greek yogurt for a tangy twist and a sprinkle of sliced green onions for freshness.
  • This chili freezes like a dream! Make a double batch and you’ll have delicious, easy meals ready to go.
  • Leftovers are fantastic the next day, but get creative with them too! Use them as a base for nachos, mix them into mac and cheese, or add them to quesadillas.

Optional Toppings to Add to Your Chili

  • Sour cream
  • Greek Yogurt
  • Green onions, roughly chopped
  • Fresh lime juice
  • Medium ripe avocado, sliced
  • Grated sharp cheddar cheese
  • Fresh cilantro

Safe Handling Tips

Food safety is important, so remember these tips when cooking with any type of meat:

  1. Wash your hands: Thoroughly wash your hands with soap and water before and after cooking, especially after touching raw meat.
  2. Separate: Avoid cross-contamination by keeping raw meat separate from other foods. Use separate cutting boards, utensils, and dishes.
  3. No reuse: Don’t reuse marinades that have come into contact with raw meat on other foods like produce, unless they’ve been boiled prior to use.
  4. Cook thoroughly: Steaks and roasts should reach an internal temperature of 145 °F for medium-rare, measured with a meat thermometer, allowing for a three-minute rest time before carving.
  5. Ground beef is different: Ground beef needs to reach 160 °F internally, measured with a meat thermometer.
  6. Refrigerate promptly: Refrigerate leftovers as soon as possible.

By following these simple guidelines, you can ensure that your delicious chili is also a safe one!


This hearty and flavorful Spicy Beef and Chorizo Chili is a guaranteed crowd-pleaser! It’s easy to customize with your favorite toppings, and adaptable for the stovetop, slow cooker, or Instant Pot. The bold Mexican flavors and tender meat make this a chili recipe you’ll return to again and again.

Frequently Asked Questions

What is the best way to cook beef chorizo?

For a flavorful and crispy result, cook beef chorizo in a skillet. If it’s in links, remove the casing. Dice it, then pan-fry over medium heat for around 5–7 minutes. Alternatively, grill whole links, turning occasionally. Chorizo adds fantastic flavor to tacos, scrambled eggs, and countless other dishes.

Does ground beef and chorizo taste good together?

Absolutely! Chorizo and ground beef combine beautifully. I love using Supremo® Brand Pork Chorizo in my recipes. Tacos made with this combo are home-cooking at its best – that extra depth of flavor creates a truly satisfying treat.

What pairs well with chorizo?

Chorizo sausage makes excellent pairings with fresh Spanish red wines like Tempranillo, Rioja, Crianza Ribera del Duero, Menica, or Navarra. The savory dry-curing process of these wines complements chorizo perfectly.

Is beef chorizo spicy?

Spicy is the name of the game! While all types of chorizo have some spice, Mexican chorizo is the exception to the rule. Its spiciness stems from a combination of chili peppers (including chile guajillo and chile ancho), vinegar, and spices like pepper, marjoram, thyme, clove, oregano, and laurel.

What makes chorizo taste so good?

Two things make chorizo delicious! In traditional Spanish chorizo recipes, the magic comes from the combination of pork, smoked paprika, garlic, and fat. Additional seasonings can vary by region. Spanish chorizo links are usually skinnier and a bit spicier than standard-sized sausages.

What makes Mexican chorizo so good?

Mexican chorizo relies on a different blend of seasonings. Its unique flavor comes from ingredients like vinegar and a variety of chile peppers. Unlike its Spanish counterpart, Mexican chorizo is sold raw and requires cooking.

Whisk and Nibble

Whisk & Nibble is a blog devoted to all things related to food - from sharing recipes for meals and drinks to highlighting the latest dessert trends and culinary lifestyle content. Visitors can find ideas and inspiration for all eating occasions while enjoying engaging writing about food culture. Whisk & Nibble aims to bring readers together over the shared joy of cooking and dining.

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