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Slow Cooker Beef, Bean, and Chorizo Chili – a hearty blend of lean beef, fresh chorizo, and flavorful spices that’s your ticket to easy, delicious, and crowd-pleasing chili, perfect for any occasion!

Ladling a scoop of chorizo chili from a slow cooker.

Why and When to Make This Recipe

Hey there! Ready to spice up your chili game? Well, you’re in for a treat with this Slow Cooker Beef, Bean, and Chorizo Chili recipe. It’s a super hearty chili…thick, sweet, spicy and a little tangy. It’s just good ol’ deliciousness. Be ready to dish out second helpings!

Chili season isn’t the only time to whip up this recipe. It’s perfect for game day or potlucks, too. Make and freeze a batch for easy weeknight dinners, and check out the list of creative ways to repurpose leftovers for dinnertime variety. If your’e aiming to take top prize at the next neighborhood chili cook-off, I can tell you from experience that this one is a contender! (It won first prize! And, so did this turkey pumpkin chili.)

So, grab your ingredients, throw on that apron, and get cooking!

Raw ingredients for chorizo chili arranged on a white washed wood table.

Gather Your Ingredients

I’ve provided substitutions next to the key ingredient to help you tailor this recipe to your needs or personal taste.

Lean ground beef – I usually go with a 93% lean grass-fed beef. Ground turkey can be substituted.
Fresh chorizo sausage – I’m referring to raw pork sausage links that require cooking, as opposed to cured Spanish chorizo that you would slice like salami. You may find it labeled generically as ‘chorizo’ at your grocery store or there may be a variety of styles, like Mexican, Argentine or Salvadorian. (In the US, you will most likely find Mexican.) Each will feature different combinations of herbs and spices. Chorizo can pack a little punch. If you’re sensitive to spicy food, sub in a mild pork sausage, like sweet or mild Italian. If you don’t eat pork, there is vegetarian and poultry-based chorizo available.
Olive oil – You can sauté the onion and poblano in the fat rendered from browning the beef and chorizo which contains a lot of flavor; only adding oil if needed. Or, drain the rendered fat and use only oil.
Vegetables – One large onion and two poblano peppers are diced and sautéed to soften. Poblanos are low on the heat scale…feel free to swap it for even milder bell pepper, or jalapeño to kick up the heat.
Spices – Chili powder, cumin, dried Mexican oregano, garlic powder, black pepper, and cayenne (optional) get toasted with the onion and pepper to draw out all that flavor.
Brown sugar – A little sweetness enhances all the other flavors. It’s like adding salt to sweet baked goods…it just makes it better.
Tomato paste – Provides a tangy, umami note and deep red color.
Low sodium beef broth – low sodium chicken broth or vegetable broth works, too.
Ro-tel tomatoes – Ro-tel is a combination of diced tomatoes, green chiles and spices. It’s just another opportunity to layer in flavor! I use the mild version, but spicy versions are available. You can swap two 10-oz cans of Ro-tel with 1-1/2 (or 2 full) 14.5-oz cans of regular diced tomatoes.
Black beans – I love black beans, but you can substitute with your favorite chili bean, like pinto or kidney beans.
Tomato sauce – Yes, one more tomato element! Just go with it. 😉
Red wine vinegar – This little bit of acidity added at the end of cooking brightens up and balances the flavors.

A single serving bowl of chili and cornbread next to garnishes and a slow cooker.

Let’s Get Cooking

Here’s a step-by-step guide to help you on your way.

Brown the meat – Heat a large skillet over medium-high heat. Add the ground beef and chorizo to brown, breaking it apart with a wooden spoon or spatula as it cooks. Remove to the slow cooker with a slotted spoon leaving any rendered fat.
Sauté the vegetables – Add the onion & poblanos to the skillet. If it’s too dry, add up to 1 tbsp of olive oil. Cook for 5 minutes, stirring occasionally.
Toast the spices – Stir in the chili powder, cumin, oregano, garlic powder, salt, pepper, (optional) cayenne, brown sugar and tomato paste. Cook about 1 minute longer. Transfer to the slow cooker.
Add remaining ingredients – Finally, add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce to the slow cooker. Stir everything together.
Program the slow cooker – Cook for 4 hours on high, or 8 hours on low.
Finish the chili – Just before serving, stir in the red wine vinegar.

Ground Beef and chorizo browned in a stainless steel skillet.

Onions, poblano peppers, and spices sauteed in a skillet.

Recipe Tips for Chili Success

Stainless vs. non-stick skillet – If you use a stainless steel skillet to cook the meat and vegetables/spices, you may find that the spices stick to the bottom of the pan. If this happens, use some of the broth to deglaze the pan, then pour it into the crock pot.

How to make this on the stove top – You don’t need a slow cooker to enjoy this chili. Brown the meat in a large dutch oven, then set aside. Sauté the veggies and spices per the instructions. Return the meat to the pot, and add the remaining ingredients. Bring it to a simmer, then cover and cook on low for an hour.

Storing and Reheating

How to store leftover chorizo chili – Like pretty much any chili, this one is even better the next day! Transfer leftovers to an airtight container and store in the refrigerator. Use within 4 days. To freeze, place in freezer safe containers and enjoy within 3 to 4 months. Thaw overnight in the fridge before reheating.

How to reheat leftover chili – To reheat single servings, a microwave is the most efficient. Stir in a splash of broth or water, then cook for 60 seconds; stir. Continue cooking in 30-second increments until hot. To reheat several servings at a time, transfer chili to a saucepan. Stir in a splash of broth or water per serving. Warm over medium heat, stirring occasionally, until hot.

How to make-ahead and reheat for a party – Making this a day in advance is a great idea for gatherings. Reheat and serve it from the stove top, or reheat on the stove top and transfer to a crockpot to serve or transport (use the ‘warm’ function on the crockpot while serving).

A bowl of chili garnished with cheese, jalapeno and cilantro next to a cornbread muffin.

Ways to Garnish Chili

There are so many directions to go when it comes to toppings. Here are a few ideas…

Chopped green onions
Fresh cilantro
Sour cream or Greek yogurt
Fresh or pickled red onions
Shredded Monterey Jack or cheddar cheese or crumbled Cotija
Fresh or pickled jalapeño
Cubed or sliced avocado
Lime wedges
Tortilla or corn chips
Cornbread or cornbread croutons

Other Ways to Serve Chili

Repurpose leftovers into new meals and add some variety to your meal plan!

Chili mac – Mix it with cooked macaroni and top with cheese and other garnishes.
Stuffed baked potatoes – Use chili to load up baked russet or sweet potatoes, then top with cheese, a dollop of sour cream and green onions.
Tacos or burritos – Use it as a stuffing and add lettuce, guacamole and your favorite toppings.
Nachos – Layer tortilla chips with chili, cheese and your favorite nacho toppings then bake until the cheese is melty.
Stuffed bell peppers – Mix with rice, then fill hollowed out bell peppers. Top with cheese and bake.
Hot dogs + sausages – Use it as a topping to make a classic chili dog.

A spoonful of chili hovering above a bowl of chili.

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