Beef and Chorizo Chili

5 from 8 votes

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.

Prep Time45

Cook Time1 30

Total Time2 15

Course: Soups and Stews

Cuisine: Southwestern / Mexican

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 pounds ground chuck
1 pound fresh Mexican chorizo casings removed if using links
3 tablespoons canola, vegetable or avocado oil
1 large onion chopped (3 1/2 to 4 cups)
3 stalks celery chopped (1 1/2 cups)
1 large red bell pepper chopped (1 cup)
3 large Poblano peppers chopped (2 cups)
8-10 cloves garlic peeled and chopped
1/4 cup chili powder (hot, medium or mild), or more to taste
1 tablespoon ground cumin
1 tablespoons ground coriander
1 tablespoon Mexican oregano
1 cup dry red wine
4 cups beef broth or as needed
1 can (28-ounce) tomato sauce
1 can (15-ounce) diced fire-roasted tomatoes undrained
2 cans (each 15-ounce) black beans drained and rinsed (or more if you like it with more beans)
Salt and freshly ground black pepper to taste
Pinch of sugar optional, and if needed
1 bunch cilantro (leaves and tender stems) chopped
Cheese, sour cream, avocado, red onion, or scallions, etc. as desired

Instructions

In a large skillet, brown the ground chuck and chorizo together until fully cooked. Drain off any excess grease and set aside.
Heat the oil in a large Dutch oven over medium-high heat. Add the onion, reduce the heat to medium-low, and cook for 5–7 minutes or until beginning to soften.
Add the celery, red bell pepper, and Poblano peppers. Continue cooking over medium-low heat until the vegetables are tender, about 10–12 minutes.
Add the garlic, chili powder, cumin, coriander, and Mexican oregano. Stir 10–15 seconds until the garlic is fragrant.
Add the red wine, bring to a boil, and reduce by half.
Return the cooked meat to the pot. Add the beef broth, tomato sauce, and diced tomatoes. Bring to a simmer.
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.
Serve with your favorite toppings such as cheese, sour cream, avocado, red onion, scallions, and tortilla chips.

Notes

Recipe from December, 2016 retested and updated.

SUBSTITUTIONS:

Green bell pepper can be substituted for the Poblanos.
NON-ALCOHOLIC SUBSTITUTION: Use an additional cup of beef broth and add 2 tablespoons red wine vinegar.
Use regular diced tomatoes in place of fire-roasted.
Pinto beans or kidney beans can be used in place of black beans.

TIPS:

Brown the meats in a wide skillet; its lower sides promote better browning. Three pounds of meat in a high-sided Dutch oven will steam rather than sear.
To drain grease, push the meat to one side and tilt the pan so the fat pools. Stabilize the pan with a damp towel, then spoon off the fat or blot with paper towels held with tongs.
Keep the heat at a gentle simmer so the chili stays cohesive and the flavors meld.
Taste at the end— a pinch of sugar can round out sharp edges.
Let the chili rest 15 minutes before serving so it thickens and the flavors come together.
If you want to stretch the chili a little bit, add an extra can or two of beans.

MAKE AHEAD:

Can be made 1-2 days ahead of time and refrigerated.
Reheat on low heat on the stovetop.

FREEZER-FRIENDLY:

Place in airtight containers in the quantity desired. Freeze for 1-2 months.
Thaw in the refrigerator or microwave. Reheat on low heat on the stovetop.

Nutrition