This Classic Beef and Chorizo Chili recipe has been several years in the making. When my wife and I first started dating, we had our own chili recipes and were deeply entrenched in our camps. She liked hers, and I liked mine, and that was that. We were at an impasse.
Realistically, the sensible thing to do to satisfy both sides was to combine the best parts of both recipes into one glorious bowl of chili. And that is exactly what we did! This chili is jam packed with flavor, has just the right amount of heat, yet is balanced with the perfect amount of sweetness that will have you and your family coming back for seconds!
Classic Beef and Chorizo Chili Ingredients
Equal parts 80/20 ground beef and Mexican chorizo are the foundation of this recipe. Mexican chorizo is a heavily seasoned, uncured, fresh pork sausage that’s not to be confused with Spanish chorizo. The Spanish variety is a dried and cured sausage and is more salami-like.
Using 80/20 ground beef is important to maximize flavor as well. A leaner ground beef will work, but it tends to be drier and doesn’t have as much flavor as the higher-fat beef does. The richness of the fat also helps to balance some of the heat from the chilis as well.
Beans are a heavy point of contention in the chili world. While this recipe does call for dark red kidney beans, feel free to omit them if you consider yourself a “chili purist.”
Chili Sauce Ingredients
One of the elements that I have recently added to this recipe is to use whole dried chilis instead of ground chili powder. This is an entirely optional step, but I find that it adds a ton of complexity and flavor, and I haven’t looked back since implementing this technique.
This recipe uses five Guajillo’s, one Chili de Arbol, one dried Chipotle Pepper, 2 cups of beef stock, and a pinch of kosher salt.
This technique is fairly easy and adds a ton of flavor to your chili that regular chili powder just can’t compete with! Once you try this method, it’ll be really hard to go back – I promise. Here is a quick overview of how simple this process is!
Classic Beef and Chorizo Chili Storing and Reheating Tips
Storing Tips
This chili stores fantastically. In fact, I almost prefer it the day after since the flavors seem more melded together. Store it in an airtight container in the fridge for about 5 days. To freeze, transfer to gallon-sized freezer bags and lay flat to make the best use of your freezer space. This will keep in the freezer for at least 3 months.
Reheating Tips
To reheat, add the leftovers to a pot on the stove and warm through on medium heat for several minutes. To reheat from frozen, you can either thaw it first, then reheat on the stove, or just add the frozen chili to a large pot, then cover and heat on medium to medium-low heat for 10 to 15 minutes until warmed through.
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Recipe
Classic Beef and Chorizo Chili
Equipment
- Medium Sauce Pan
- Dutch Oven
- Blender or Immersion Blender Optional if using whole chilis
Ingredients
- 2 – 3 tablespoon Neutral Oil
- 1 lb 80/20 Ground Beef
- 1 lb Mexican Chorizo Casings Removed
- 1 Large Yellow Onion Diced
- 3 Cloves Garlic Minced
- 2 tablespoon Chili Powder* Can be substituted for the chili sauce shown below.
- 2 ½ teaspoon Ground Cumin
- 2 teaspoon Paprika
- ½ teaspoon Ground Coriander
- 1 tablespoon Granulated Sugar
- 2 tablespoon Dark Brown Sugar
- 1 teaspoon Worcestershire
- 2 Cups Low-Sodium Beef Stock If making this recipe with whole chilis, use this beef stock as the soaking liquid in the steps below.
- 1 Can Diced Tomatoes 28 oz.
- 1 Can Tomato Sauce 15 oz.
- 2 Bay Leaves
- ½ Can Dark Red Kidney Beans 15 oz. Can, Drained and Rinsed
- 2 tablespoon Unsalted Butter
- Salt and Pepper To taste
- 1 ½ tsps Kosher Salt Plus More to Taste
- 1 teaspoon Black Pepper Plus More to Taste
- Dashes White Vinegar To taste
Optional Chili Sauce (Chili Powder Substitute)
- 5 Dried Guajillo Chilies Stemmed and seeds removed
- 1 Dried Chipotle Peppers Stemmed and seeds removed
- 1 Chili De Arbol Stemmed and seeds removed
- 2 Cups Beef Stock (From Above)
- 1 Pinch Kosher Salt
Suggested Toppings
- Extra Sharp Yellow Cheddar Grated
- Sour Cream
- Yellow Onion Finley Diced
- Green Onion Thinly Sliced
- Pickled Jalapeños
- Hot Sauce
Instructions
Chili
- Heat Dutch oven over med high heat
- Add neutral oil and sauté beef and chorizo until browned, breaking into desired-sized chunks as it cooks. Remove the meat, reserving fat in the bottom of the pot.
- Sauté onion with a pinch of kosher salt until semi-translucent, about 5 to 7 minutes. Add garlic and sauté for an additional 30 seconds.
- Add kosher salt, black pepper, chili powder (if using), cumin, paprika, coriander, both sugars, and Worcestershire sauce. Sauté for an additional 2 minutes until fragrant.
- Deglaze the pan with beef stock* and scrape the bottom of the pot. (*Optionally add chili sauce as prepared below and sauté for 1 – 2 minutes until slightly thickened.) Add diced tomatoes, tomato sauce, and meat back to the pot. Increase heat and bring to a boil.
- Add bay leaves and reduce the heat to medium-low. Partially cover and simmer for 1 hour.
- Uncover and simmer for 45 minutes.
- Add kidney beans and simmer for an additional 15 minutes.
- Add butter and several dashes of white vinegar to taste.
- Season with salt and pepper to taste.
Optional Chili Sauce (Chili Powder Substitute)
- While beef and chorizo are browning, heat a medium sized sauce pan over medium high heat.
- Remove stems and seeds from dried chilis and tear into several pieces.
- Add chilis to the sauce pan and toast for 30 seconds to 1 minute.
- Add 2 cups beef stock and a pinch of salt to pan and bring to a rolling simmer.
- Remove from heat and cover pan. Let steep for 20-30 min.
- Add chilis and all of the soaking liquid to a blender and blend on high until smooth, approx. 1 – 2 min.
- Add chili sauce to Dutch oven after the other seasonings have been added and sauté for 1 – 2 minutes until thickened.
Karen Klickman
This was great! The chorizo/beef combination is brilliant, and it had just the right amount of hear. Loved the chili sauce. And thanks for the pickled jalapeno tip–yum!
Spencer Klickman
Thanks so much, Karen! Glad to hear you guys enjoyed it!
Howard Klickman
Hands down the absolute best chili we have ever had! Fabulous balance of flavors, sweetness, and savoriness and just the right amount of heat!
Spencer Klickman
Awesome! This is one of our favorites too!
Brittany Harris
I’ve made this Chili several times! The best recipe that I have found!
Spencer Klickman
Thank you!! I’m glad you liked it!