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Slow Cooker Beef, Bean and Chorizo Chili Recipe

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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.

  1. 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.
  2. 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.
  3. 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.
  4. Add remaining ingredients – Finally, add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce to the slow cooker. Stir everything together.
  5. Program the slow cooker – Cook for 4 hours on high, or 8 hours on low.
  6. Finish the chili – Just before serving, stir in the red wine vinegar. 

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.

More Hearty Cool Weather Soups…

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

Slow Cooker Beef, Bean and Chorizo Chili Recipe

Linda Feller
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!
Prep time.5 minutes
Cook time.8 hours 15 minutes
Custom time.30 minutes
Total time.8 hours 50 minutes
Course.Soup, Stew
Cuisine.Southwestern
Number of servings.8 (1.5 cup servings)
Calories per serving.381 kcal

Ingredients

  • 1 pound ground beef
  • 10 ounce fresh pork chorizo, about 3 links, casing removed
  • 1 tablespoon olive oil, if needed
  • 1 large yellow onion, diced
  • 2 poblano peppers, seeded + diced
  • 2 ½ tablespoon chili powder
  • 2 tablespoon ground cumin
  • 2 teaspoon dried oregano
  • 1 tablespoon garlic powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne, optional
  • 2 tablespoon brown sugar
  • 2 tablespoon tomato paste
  • 1 cup broth, beef or vegetable is fine
  • 20 ounce Rotel tomatoes, (2) 10 oz cans, mild
  • 30 ounce black beans, (2) 15 oz cans, rinsed + drained
  • 8 ounce tomato sauce
  • 3 tablespoon red wine vinegar, or more, to taste

Instructions

  • Heat a large skillet over medium-high heat. Add the ground beef and chorizo. Break it apart as it cooks. Cook for 6-7 minutes, stirring occasionally. Remove to the slow cooker using a slotted spoon.
  • Add the onion & poblanos to the rendered fat in the skillet. If needed, add up to 1 tbsp olive oil. Cook for 5 minutes, stirring occasionally.
  • Add the chili powder, cumin, oregano, garlic powder, salt, pepper, (optional) cayenne, brown sugar and tomato paste. Cook about 1 minute longer. Add this to the slow cooker.
  • To the slow cooker, add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  • Cook for 4 hours on high or 8 hours on low.
  • Just before serving, stir in the red wine vinegar. Top with your favorite garnishes.

Video

Notes

  • 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.
  • 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. 
  • 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).
  • Please see the full post (Gather Your Ingredients section) for possible substitutions, plus other ways to serve chili.

Nutrition

Calories: 381kcal | Carbohydrates: 32g | Protein: 22g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 784mg | Potassium: 921mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1418IU | Vitamin C: 44mg | Calcium: 124mg | Iron: 6mg
Keywords.fall, make ahead, slow cooker, winter
Did your taste buds do a happy dance? Give us a shout in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.

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Pin image for chorizo chili recipe.

(Originally published October 1, 2020. Updated January 30, 2024.)

5 from 1 vote

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8 Comments

  1. Mmmm, I love a good chili recipe! It gets extra points in my book for being a slow cooker recipe! It’s such a good way to cook a lot of food without taking up your entire day. Thanks for the great recipe! I will definitely use it now that the weather is getting colder!

    1. I agree! There are too many fun things to do on the weekend, why not the slow cooker do the work so we can get out and enjoy the fall weather?!

  2. Sounds amazing, and it’s just the start of chili season here 🙂 I am always trying new chili recipes, I cannot believe I never thought of chorizo!

  3. 5 stars
    I have to give credit where it’s due! Husband LOOOOOVED this chili recipe! I make homemade chili on the stovetop (zero measuring – whatever is on hand or need to use up, etc.) at least once a month, and maybe more often in the winter. So, chili is nothing new to me. And, about 9 years ago I made a chorizo chili for a chili cook-off and it won first place. Problem: I never saved the recipe! So, for the big game yesterday, I just did a google search and yours was the first recipe using chorizo that came up. Loved the design of your website, etc, so I thought I’d give your recipe a go. WOW! After following your recipe and instructions, as written (so I can give an accurate rating) I can easily say it truly is a ribbon-winning recipe! The only tweaks I made were swapping jalapeños for the poblanos (husband likes heat and I had them already for the poppers appetizer) and using the entire 8 oz can of tomato paste, because I hate to waste (or try and save) paste when a recipe calls for a few tbsp. And, yes, I know you can buy a tube of tomato paste, but it’s almost twice the cost per ounce (again saving $). This recipe was so good, I have now made you the 3rd food/lifstyle blogger I have ever subscribed to. I’m that picky. Now I’m off to try your version of nuoc mam. I’m Khmer, and no longer live near my parents in California (from whom I could just steal a used glass mayo jar of it every other weekend). You know what I’m talking about! And, try as I might, I just can NOT make it like my dad made it (dad was the cook in our family – savory crepes or pickled fish anyone?) Thanks for sharing and I look forward to seeing more awesome recipes.

    1. Thank you so much for taking the time to leave this comment! We love this chili, too…well, anything with chorizo really. Do let me know how the nuoc mam making goes…it’s such a personal, highly tweakable thing. I hope you have success getting it like your dad’s! And, yes to savory crepes! We call them happy pancakes (thinking of tackling them for the blog). XO.