5 from 6 votes

Beef and Chorizo Chili

By CarolPublished Nov 30, 2025

2 hrs 15 mins

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Beef and Chorizo Chili with Black Beans is hearty and smoky, with the right amount of spice. The slow simmer coaxes every bit of flavor from the tender ground beef, spicy Mexican chorizo, red wine, and a simple mix of pantry ingredients. This chili is sure to become your favorite for relaxed weekends, game-day get-togethers, or anytime you crave a bowl of hearty comfort.

“I made this chili and won a chili cook-off with it! … It was a huge hit!!”

One serving of Beef and Chorizo Chili in gray bowl garnished with avocado, cheddar cheese, sour cream, jalapeno slices and corn chips.

Why This Recipe is a Keeper!
How to Make beef and chorizo chili:
Chef Tips and Tricks:
MONEY-SAVING TIP:
Recipe FAQs:
Serve with:
More great CHILI recipes you’ll love!
Beef and Chorizo Chili Recipe

Why This Recipe is a Keeper!

This was the first time I had ever used chorizo in chili, and it certainly won’t be the last! The addition of chorizo turns a weeknight chili into a layered, restaurant-style dish without many extra steps. It adds instant depth of flavor because it already contains spices like paprika, giving you a flavor advantage before adding anything else.

This Beef and Chorizo Chili recipe:

Has an incredible depth of flavor! Beef brings hearty, familiar chili flavor while chorizo adds bold, smoky, chile-forward richness. Red wine adds light acidity and complexity.
Has restaurant-level flavor without the work!
Is a crowd-pleaser. Even picky eaters love it because it’s familiar enough to feel classic, flavorful enough to feel special.
Is make-ahead perfection! The flavors deepen overnight, making tomorrow’s bowl even better.
Is freezer-friendly!

This Beef and Chorizo Chili delivers big flavor with minimal effort. Once you try it, you’ll wonder why you ever made chili any other way!

How to Make beef and chorizo chili:

Recipe Ingredients:

Here’s everything you’ll need to make this Beef and Chorizo Chili recipe. The exact quantities are on the recipe card below.

Ingredients for Beef and Chorizo Chili in glass bowls.

Ingredient Notes and Substitutions:

Ground Beef: I used 85/15 ground beef, which is 85% lean and 15% fat. To reduce the fat, use leaner beef such as 90/10 or 93/7.
Chorizo: Use fresh, raw Mexican chorizo for this chili, which is sold in the meat department near the other fresh sausages. Spanish chorizo is best served on a charcuterie board or tapas menu. The two are not interchangeable.
Poblano Peppers: Poblano peppers are a mild chile that originated in Puebla, Mexico, the region that gives them their name. They’re widely grown and used throughout Mexico and the southwestern United States. When dried, red poblano peppers are known as ancho chiles. While green bell pepper can be substituted, poblanos add smoky depth when used raw or roasted first.
Mexican Oregano: Mexican oregano has a brighter, more citrusy flavor and is distinct from Greek or Turkish oregano.
Dry Red Wine: When cooking with wine, always use a wine you would enjoy drinking. NON-ALCOHOLIC SUBSTITUTION: Use an additional cup of beef broth and add 2 tablespoons red wine vinegar.
Diced Tomatoes: I prefer fire-roasted diced tomatoes in chili for added flavor, but you can use regular diced tomatoes.
Tomato Sauce: Canned tomato sauce is a smooth, cooked purée of tomatoes that’s seasoned with salt and sometimes spices. It’s a versatile base for soups, sauces, and stews, making it perfect for this chili recipe. Use two 15-ounce cans or one 28-ounce can.
Black Beans: I like the texture variation beans provide to all the meat. And yes, canned beans are just fine. I like black beans in chili, but pinto beans or kidney beans work well too. Just be sure to drain and rinse them thoroughly before adding to the chili.

Step-By-Step Instructions:

Gather and prep all the ingredients.

Browned ground beef and pork in nonstick skillet.

In a large skillet, brown the ground chuck and chorizo together until fully cooked. Drain off any excess grease and set aside.

Cooked onions in white enamel Dutch oven.

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, reduce the heat to medium-low, and cook for 5 to 7 minutes or until beginning to soften.

Cooked onions, celery and peppers in white enamel Dutch oven.

Add the celery, red bell pepper, and Poblano peppers. Continue cooking over medium-low heat until the vegetables are tender, about 10 to 12 minutes.

Spices added to cooked onions, celery and peppers in white enamel Dutch oven.

Add the garlic, chili powder, cumin, coriander, and Mexican oregano.

Spices stirred into cooked onions, celery, and peppers in white enamel Dutch oven with white mixing spoon.

Stir 10 to 15 seconds until the garlic is fragrant.

Wine added to spices and vegetables in white enamel Dutch oven.

Add the red wine, bring to a boil, and reduce by half.

Beef and pork added back to white enamel Dutch oven with spices, vegetables and wine.

Return the cooked meat to the pot.

Tomatoes, tomato sauce and beef broth added to white enamel Dutch oven.

Add the beef broth, tomato sauce, and diced tomatoes. Bring to a simmer.

Finished chili in white enamel Dutch oven.

Cover with the lid slightly ajar and simmer over low heat for 1 hour, stirring occasionally and adjusting heat as needed so the bottom doesn’t scorch. Stir in the black beans and heat through. Season with salt and black pepper. Adjust seasoning as desired, adding a pinch of sugar if needed. Stir in the chopped cilantro. Let the chili rest for 15 minutes before serving.

Beef and Chorizo Chili being dished up from white enamel Dutch oven into two gray bowls.

Serve with your favorite toppings such as cheese, sour cream, avocado, red onion, scallions, and tortilla chips.

Chef Tips and Tricks:

Although the beef and chorizo can be browned in the Dutch oven, which saves a pan, you’d still need to transfer the meats to a plate. That means you’d still have to wash another dish. I prefer to use a separate large skillet because the sides are lower, which allows the meat to brown. Crowding three pounds of meat into a higher-sided Dutch oven can cause it to steam rather than brown.
To drain the grease from the beef and chorizo, push the browned meat to one side of the pan and tilt the pan slightly so the fat pools. A damp kitchen towel helps secure the pan so you can go on to do other things while all the grease drains to one side of the pan. Then, use a large spoon or ladle to remove the excess fat, or carefully soak it up with a few layers of paper towels held with tongs.
Keep the heat steady. A gentle simmer rather than a rapid boil keeps the chili cohesive, allowing the flavors to marry.
Tomato sauce, fire-roasted tomatoes, and wine add acidity that balances the richness of the beef and chorizo. Taste toward the end; a pinch or two of sugar can smooth any harsh edges.
Let the chili rest before serving. Just 15 minutes makes a difference, so the chili settles, thickens, and the flavors meld.

MONEY-SAVING TIP:

If you want to stretch the chili a little bit, add an extra can or two of beans.

Three servings of Beef and Chorizo Chili in gray bowl garnished with avocado, cheddar cheese, sour cream, jalapeno slices and corn chips.

Recipe FAQs:

can i skip the wine? what would i use instead?

Yes, you certainly can skip the wine. Just use another cup of beef broth and add 2 tablespoons of red wine vinegar.

how far in advance can i make this chili?

Soups and stews always taste better the next day, so I advice making it at least 1 day ahead so the flavors have time to marry. However, you can make it up to 3 or 4 days ahead. After that, I suggest freezing it.

can i make this in my slow cooker?

Yes, absolutely! Brown the meats, drain then move to your slow cooker. Cook the vegetables, add the spices, and reduce the wine. Add the remaining ingredients, using 3 cups of beef broth as slow cookers tend to water down flavor. I suggest 4 hours on HIGH and 7 to 8 hours on LOW.