This Beef and Chorizo Chili takes everything you love about a hearty bowl of chili and turns it into something unforgettable with layers of flavor and warm spices. Mexican chorizo adds smoky, spicy richness, while a homemade puree of real dried chiles gives the sauce its deep color and slow-building heat for that perfect Tex-Mex kick!
This recipe became a staple in our home after my wife and I couldn't decide on whose chili was better; hers had the classic comfort factor, and mine leaned bold and spicy. I combined the best of both, and after years of tweaking and testing, this version has become the one I make all the time for family dinners, game days, and cozy nights in.
Looking for more chili inspiration? Try my Chorizo-Inspired Chili Con Carne for a chorizo twist on a Texas classic, or pair this recipe with Honey Jalapeño Cornbread to round things out perfectly.
Quick Look: Beef and Chorizo Chili Recipe
- ⏱️Prep Time: 30 minutes
- 🍳 Cook Time: 2 hours
- 🕐 Total Time: 2 hours and 30 minutes
- 👥 Servings: 8 large bowls
- ⚡Calories: ~803 kcal per serving
- 🧑🍳 Flavor Profile: Bold, smoky, and deeply savory with layers of spice, gentle sweetness, and a bright, balanced finish.
- ⭐ Difficulty: Easy-to-intermediate - Mostly hands-off, with one flavor-building step: toasting and blending real dried chiles.
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Why You'll Love This Recipe
Here's why this chili always hits the spot every time:
Notes On Ingredients
This chili's flavor starts with the right ingredients. The combination of dried chiles and Mexican chorizo brings depth, spice, and richness to every bite.
Love working with whole chili peppers? My Braised Chicken Tortilla Soup uses the same process to build a deep, spicy broth from real dried chiles.
- Guajillo Chiles - Mild heat with earthy depth; forms the backbone of the dried-chile puree.
- Pasilla Chiles - Moderate heat with a rich, fruity flavor that rounds out the blend.
- Chipotle Chile - Smoky, spicy, and bold; adds a punch of heat and aroma.
- Mexican Chorizo - Fresh sausage loaded with spice and fat (and fat = flavor) adds richness and a silky texture to the chili.
Refer to the recipe card below for the complete list of ingredients and quantities.
Substitutions and Easy Variations
- Chili Powder Option: Don't want to fuss with whole chili peppers? Substitute with 2 tablespoons of chili powder, or use your favorite pre-packaged chili spice mix.
- Chorizo Substitution: Mexican chorizo hard to find in your neck of the woods? Using 100% beef works great, especially if it's 80/20, or substitute one pound of ground pork.
- Beans: This recipe doesn't call for beans, but if you prefer to include them, drain canned beans of your choice and add them during the last 15 minutes of simmering.
Chili Instructions
Follow the steps below to build a rich, layered bowl of chili with deep flavor and just the right amount of heat.
Step 1: Chile Puree - Toast the whole chiles in a dry saucepan for 1 minute, add beef stock, and bring to a boil. Remove from heat, cover, and steep for 20 minutes.
Step 2: Sear the Meat - While the puree is steeping, sear the beef and chorizo over medium-high heat by cooking undisturbed for 4 to 5 minutes. Flip, break into bite-sized pieces, and remove once cooked through.
Step 3: Blend Chile Puree - While the meat is cooking, add the chile puree to a container and blend until smooth. Cover and reserve for later.
Step 4: Aromatics and Spices - Sauté onions, garlic, spices, and sugars together until toasted, about 6 minutes total.
Step 5: Add Chile Puree - Add the chile puree and Worcestershire sauce to the Dutch oven and cook for 1 to 2 minutes.
Step 6: Add Tomatoes - Add the diced tomatoes, tomato sauce, and the meat back to the pot and bring to a boil.
Step 7: Simmer - Add bay leaves and simmer the chili partially covered on medium-low for 1 hour. Uncover and simmer for an additional hour until thickened.
Step 8: Season & Balance - Add 2 tablespoons of unsalted butter and 1 to 2 dashes of white vinegar to taste to balance the whole dish. Taste for salt and adjust before serving with your favorite toppings.
Chorizo Chili Topping Recommendations
- Shredded Cheese - Sharp Cheddar (yellow, white, or a combo of both) is standard in our house.
- Sour Cream or Crema - A dollop of sour cream or Mexican Crema helps to cool things down and adds balance.
- Tortilla Chips - I forego a spoon entirely and eat my whole bowl of chili with chips instead.
- Lime Wedges - Bring acid to the party that cuts through the spice and richness.
- Sliced Jalapenos - Add a pop of color and a fresh, spicy kick.
- Diced Onions - Adds crunch and a bit of zing.
- Cilantro - Brings a bit of earthy freshness.
Expert Chili Tips
- Properly brown the meat. Don't just cook it until the pink is gone. For the best flavor, heat the pot until it's hot, then add the meat and let it sear undisturbed for 4 to 6 minutes to develop a deep, flavorful crust. Start breaking the meat up only after you flip it.
- Adjust the heat. Add more chile peppers to ramp up the spiciness, or omit a few to tame things down to your tastes.
- Season as you cook. Layer salt throughout the cooking process rather than adding it all at the end. Check out my comprehensive salt guide for more info on all things salt and seasoning.
- Balance with butter and vinegar. Stir in a few tablespoons of butter and add a splash of vinegar right before serving. The butter softens the spice, and the vinegar brightens everything up.
Storing Tips
- Short-term: Store leftovers in airtight containers and refrigerate for 3-4 days. The flavor actually improves as the chili rests and the spices meld.
- Long-term: Freeze for up to 3 months in labeled containers or freezer-safe bags. Thaw overnight in the fridge before reheating.
- Pro tip: Portion the chili into individual servings before freezing for easy weeknight meals or lunches
How to Reheat Chili
- From the Fridge: Add chili to a saucepan, add a splash of broth or water, and heat over medium heat until warmed through, stirring frequently.
- From Frozen: Thaw overnight in the refrigerator or place the container in a bowl of warm water until thawed. Reheat as shown above.
- Quick option: Microwave in 1-minute bursts, stirring between each, until hot and steamy. Add a bit of broth if it thickens too much.
Beef and Chorizo Chili FAQ's
Mexican chorizo is a fresh sausage made with ground pork, chilies, vinegar, and aromatic spices. It cooks down into a rich, flavorful base that adds depth to dishes like chili, tacos, and chorizo breakfast burritos. Unlike Spanish chorizo, which is cured and sliceable, Mexican chorizo must be cooked before eating.
It has a balanced, medium heat. The dried guajillo and pasilla chiles bring warmth and depth without overwhelming spice. You can turn up the heat by adding an extra chipotle or árbol chile, or mellow it out with a dollop of sour cream or some Mexican Crema, and cheese at serving.
Yes. In fact, it tastes even better the next day after the flavors have time to develop. Let it cool, then refrigerate overnight. Gently reheat on the stove before serving with your favorite toppings.
Chili Side Dish Ideas
This chili makes the perfect game-day centerpiece, but it's just as good for cozy fall dinners or any cold night when you want something hearty and comforting. Round out the spread with a few of my favorite starters and sides below.
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Recipe
Beef and Chorizo Chili
Equipment
- Medium Sauce Pan
- Blender or Immersion Blender
Ingredients
Chile Puree
- 3 Dried Guajillo Chilies Stems and seeds removed
- 2 Pasilla Chilies Substitute Ancho Chiles - Stems and seeds removed
- 1 Dried Chipotle Peppers Stems and seeds removed
- 1 - 2 Chile De Arbol Optional for Extra Heat - Stems and seeds removed
- 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.
- Pinch Kosher Salt
Chili
- 2 - 3 Tablespoons Neutral Oil Substitute Bacon Fat or Beef Tallow for Extra Flavor
- 1 lb 80/20 Ground Beef
- 1 lb Mexican Chorizo Casings Removed
- 1 ½ Teaspoons Kosher Salt Plus more to taste
- 1 Onion Diced
- 3 Cloves Garlic Minced
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Paprika
- ½ Teaspoon Ground Coriander
- 1 Teaspoon Black Pepper Plus More to Taste
- 1 Tablespoon Sugar
- 2 Tablespoons Dark Brown Sugar
- 1 Teaspoon Worcestershire Sauce
- 1 (28 oz.) Can Diced Tomatoes
- 1 (15 oz.) Can Tomato Sauce
- 2 Bay Leaves
- 2 Tablespoons Unsalted Butter
- 1 - 2 Teaspoons White Vinegar To taste
Suggested Toppings and Serving Suggestions
- Tortilla Chips
- Extra Sharp White or Yellow Cheddar Cheese Grated
- Sour Cream
- Mexican Crema
- Cilantro Minced
- Onion Finley Diced
- Green Onion Thinly Sliced
- Fresh or Pickled Jalapeño Slices
- Hot Sauce
Instructions
- Make the Chili Puree - Remove stems and seeds from dried chilis and tear into several pieces. Add chilies to the saucepan and toast for 30 seconds to 1 minute. Add 2 cups beef stock and a pinch of kosher salt, and bring to a rolling simmer. Remove from heat and cover. Let steep for 15 to 20 minutes.
- Add the chiles and all of the soaking liquid to a blender (or use an immersion blender) and blend on high until smooth, approximately 1 - 2min.
- Cook the Chili - While the chilies are soaking, heat the Dutch or large pot oven over medium-high heat. Add oil (or bacon fat/beef tallow) and add beef and chorizo and add half of the kosher salt. Cook undisturbed for 4 to 5 minutes until well browned. Flip the meat and add the remaining salt. Begin breaking the meat into bite-sized pieces and continue cooking until it's cooked through, about 4 more minutes. Remove the meat, reserving fat in the bottom of the pot.
- Add the onion and saute with a pinch of kosher salt until semi-translucent, about 4 to 5 minutes. Add garlic and cook for an additional 30 seconds. Add the cumin, paprika, coriander, black pepper, sugar, dark brown sugar, and sauté for an additional 2 minutes until fragrant and sugars begin to caramelize.
- Add the chili puree and Worcestershire sauce and sauté for 1 - 2 minutes. Add diced tomatoes, tomato sauce, and the meat back to the pot. Increase the heat and bring to a boil. Reduce the heat to medium-low and add bay leaves. Partially cover and simmer for 1 hour. Uncover and simmer for an additional ½ - 1 hour until thickened and flavors have intensified.
- Add the unsalted butter and white vinegar to taste. Taste and adjust for salt and pepper as needed. Serve with optional garnishes of your choosing.
Notes
- Chili Powder Option: Replace the whole peppers with 2 tablespoons of chili powder, or use your favorite pre-packaged chili spice mix. Be sure to adjust for salt accordingly if using a pre-made spice mix. You will sacrifice some depth of flavor, but it is quicker and easier.
- Mexican Chorizo Substitution: Using 100% beef works great, especially if it's 80/20, or substitute one pound of ground pork if you can't find Mexican chorizo.
- Beans: This recipe doesn't call for beans, but if you have to have them, drain whatever canned beans of your choosing and add them during the last 15 minutes of simmering.
- Brown the meat properly. Don't just cook until the pink is gone - let it sear undisturbed for 4-6 minutes per side to form a rich, flavorful crust before breaking it up.
- Adjust the heat. Add more chile peppers to ramp up the spiciness, or omit a few to tame things down to your tastes.
- Season as you go. Layer salt throughout cooking instead of adding it all at once for a deeper, more balanced flavor.
- Finish with butter and vinegar. A few tablespoons of butter and a splash of vinegar before serving soften the spice and brighten the whole dish.
- Storing: Store leftovers in the refrigerator for 3 to 4 days, or freeze for up to 3 months.
- Reheat From the Fridge: Add chili to a saucepan, add a splash of broth or water, and heat over medium heat until warmed through, stirring frequently.
- Reheat From Frozen: Thaw overnight in the refrigerator or place the container in a bowl of warm water until thawed. Reheat as shown above
Harry K says
Some of the absolute best chili I've ever had, let alone made! The only deviation I did was to use a heaping tablespoon of Marmite instead of the Worchestershire sauce. Regardless, this is a special recipe and I can't recommend it enough! Perfect for a chilly (lol, sorry) fall evening!
Gabriella says
I’ve made this recipe two years in a row for a chili competition and won back to back years! Incredible flavors and pay attention to the tips for the best results. Thank you for sharing this recipe with us!
Spencer Klickman says
Hi, Gabriella! That is AWESOME to hear. I've never actually entered a chili competition, but now I might just have to!
Karen Klickman says
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 says
Thanks so much, Karen! Glad to hear you guys enjoyed it!
Howard Klickman says
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 says
Awesome! This is one of our favorites too!
Brittany Harris says
I’ve made this Chili several times! The best recipe that I have found!
Spencer Klickman says
Thank you!! I'm glad you liked it!