Easy Sweet & Spicy Beef & Chorizo Chili

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If you’re looking for a comforting and filling weeknight dinner I’ve got you covered with this sweet and spicy beef and chorizo chili. It’s an easy chili recipe that puts dinner on the table in less than 30 minutes!

Spicy chorizo and ground beef simmered with beans in a rich tomato sauce with subtle sweetness and a fiery kick. This chili recipe is perfect for those who love a little spice. Serve it up on those chilly winter evenings or Sunday gamedays alongside buttery cornbread, thick & fluffy Belizean tortillas or with classic buttermilk biscuits!

This beef and chorizo chili also freezes really well so feel free to make a double batch and freeze the leftovers for a quick and delicious dinner on a rainy day.

Key Ingredients

Ground beef. You can use a leaner option if you prefer since the chorizo has a fair amount of fat to carry flavor. I’ve made this recipe with 90% lean ground beef.

Mexican-style chorizo. A spiced sausage made from pork. Choose a quality brand by looking at the ingredients. The first ingredient should be pork, not just pork offals or organ meats.

Beans. This recipe uses black beans and red kidney beans for a rich chili but you can really use any beans you like.

Pureed tomatoes. I like to use fire-roasted canned tomatoes since they are more flavorful.

Beef broth or stock. Makes the chili richer than just using water

Brown sugar. Helps to cut the acidity of the tomatoes.

Vegetables, herbs & spices. Yellow onion, jalapeños, thyme, garlic, chili powder, cumin, red pepper flakes & bay leaves.

Worcestershire sauce. Optional but a little goes a long way! It helps to boost the flavor of the chili.

Toppings as desired. Cheese, sour cream, cilantro, jalapeños

Tips for the Best Beef & Chorizo Chili & F.A.Q’s

Use a good quality chorizo. The first ingredient in the chorizo should be “pork.” My least favorite chorizo is from a brand that uses pork offals and it is the first listed ingredient. A poor quality chorizo will give the chili a greasy feel and can have cartilage-like chunks.

What’s the difference between Mexican chorizo and Spanish chorizo? Mexican chorizo is simply pork ground with spices and needs to be cooked before being served. On the other hand, Spanish-style chorizo is typically cured and smoked so it can eaten right away.

How to Make the Best Beef & Chorizo Chili

Step 1. Bring a heavy bottomed pan up to high heat and add enough oil to sauté the veggies & for searing the beef and chorizo. I like to use a large dutch oven since they are made of heavy materials like cast iron that retain heat really well and give the meats a deep caramelization.

Step 2. Add the diced onions, fresh thyme, minced garlic, diced jalapeños and bay leaves to the pan and sauté for 1-2 minutes until the onions are translucent.

Step 3. Add the ground beef, chorizo and the rest of the spices (chili powder, ground cumin, red pepper flakes and salt) and brown the meat, using a spatula to break it apart in small bits/chunks.

Step 4. Once the beef and chorizo have browned, turn the heat down to low-medium add the pureed tomatoes, brown sugar, black beans, red kidney beans, beef stock & Worcestershire sauce. Stir, cover and allow to simmer for 15 minutes.

Serve hot with your choice of toppings and sides. Store any leftover chili in an airtight container in the refrigerator for up to 5 days.

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