Beef and Chorizo Chili

5 from 5 votes

This Beef and Chorizo Chili is simmered low and slow in dried-chile puree. It's hearty, slightly spicy, and perfectly balanced for cozy nights in with family or game day with the crew.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: American, Tex Mex

Servings: Adults

Calories: 802kcal

Author: Spencer Klickman

Equipment

Medium Sauce Pan
6 - 7 qt. Dutch Oven
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

Substitutions and Easy Variations

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.

Expert Chili Tips

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 and Reheating Tips

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

Nutrition