Beef and Chorizo Chili (Slow Cooker or Stovetop)

Upgrade your chili with smoky chorizo and black beans. This slow cooker beef and chorizo chili is bold, cozy, and crowd-ready

There’s chili… and then there’s beef and chorizo chili made in the slow cooker or on the stovetop.

If you’ve ever felt like traditional chili needed a little more depth – a little more smoky, spicy personality – chorizo is the answer. It brings bold flavor right out of the gate, so you get layers of richness without adding a dozen extra spices. Paired with hearty black beans and tender ground beef, this chili is thick, satisfying, and unapologetically cozy.

And yes – you can make this in the slow cooker. Brown the meat for maximum flavor, let it simmer low and slow, and come back to a pot that smells like you’ve been cooking all day (because technically…you have). Prefer stovetop? That works beautifully too.

Whether you’re feeding a game day crowd (pair it with cheesesteak sliders!), planning a casual fall dinner, or stocking your freezer for busy weeks ahead, this beef and chorizo chili delivers big flavor with very little fuss. Grab your biggest pot – this one’s worth it.

Why Add Chorizo to Chili?

Because sometimes regular chili just needs a little swagger.

Mexican chorizo is packed with paprika, chilies, garlic, and warm spices — which means you’re not building flavor from scratch. It’s already doing the heavy lifting. When you combine it with ground beef, you get the best of both worlds: classic chili comfort with a deeper, slightly spicy edge that makes people pause mid-bite and go, “Wait…what is that?”

It also adds richness without feeling heavy. The spices bloom as it browns, weaving through the tomatoes and black beans so every spoonful tastes layered and intentional – not flat or one-note.

In short? Chorizo makes your chili taste like you tried really hard…even if you absolutely did not.

For more bold, smoky flavor, check out my creamy chipotle chicken taco soup. Heck, serve them together for a soup night!

Ingredients You’ll Need

Every component of this beef and chorizo chili pulls its weight. Ground beef and Mexican chorizo build a rich, smoky base, while black beans add hearty texture and balance. A handful of pantry spices, tomatoes, and aromatics round everything out, making this slow cooker chorizo chili bold, cozy, and weeknight-friendly without feeling complicated.

• Lean ground beef – I usually go with a 93% lean grass-fed beef. Ground turkey can be substituted if preferred.
• Fresh chorizo sausage – Use raw Mexican-style chorizo that requires cooking (not cured Spanish chorizo, which is firm and sliceable like salami).
• Olive oil – You can sauté the onion and poblano in the rendered fat from the meat (lots of flavor there). If you prefer to drain the fat, use olive oil instead.
• 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 – A combination of diced tomatoes and green chiles that adds layered flavor to this chorizo chili. I use mild, 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 – Drain and rinse two cans of black 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.

Ingredient Notes + Substitutions

Mexican vs. Spanish chorizo — which one should you use?
Use Mexican chorizo for this recipe. It’s raw, highly seasoned ground pork that gets browned like sausage and melts into the chili, infusing it with smoky, garlicky flavor. In the U.S., Mexican-style is most common, but other fresh varieties work as well. Each will feature different combinations of herbs and spices. Spanish chorizo is cured and firm (more like salami). It’s delicious, but it won’t break down the same way or flavor the base properly here.

Can you use turkey instead of beef?
Yes. Ground turkey works well, especially since the chorizo brings so much flavor. If using very lean turkey, add a small drizzle of olive oil when browning to prevent dryness. The chili will be slightly lighter but still rich and satisfying.

How spicy is Mexican chorizo?
Most Mexican chorizo is moderately spicy – more warm and smoky than fiery. Heat levels vary by brand, so taste and adjust your chili powder or cayenne accordingly. Want more kick? A spoonful of chipotle in adobo will do the trick. 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.

How to Make Beef and Chorizo Chili in a Slow Cooker

1. Brown the meat (Do Not Skip) – Like I do in this slow cooker BBQ beef taco recipe. Browning the meat first improves the overall texture and flavor of the chili. It renders the fat and prevents it from clumping in the slow cooker. After browning, remove to the slow cooker using a slotted spoon.
2. Sauté the vegetables – Cook the onions and poblano in the rendered fat, adding olive oil if needed.
3. Bloom the spices – Stir in the spices, brown sugar and tomato paste. Cook for about a minute to toast the spices and intensify the flavor. Transfer the veggies to the slow cooker.
4. Add the remaining ingredients – Finally, add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce to the slow cooker. Stir everything together.
5. Cook low and slow – Cook on high for 4 hours or low for 8 hours, until thick and deeply flavored.
6. Final touch – Just before serving, stir in the red wine vinegar.

Stove Top Instructions

You don’t need a slow cooker to enjoy this chili. Brown the meat in a large dutch oven, then remove to a bowl. Sauté the veggies, then bloom the spices per the instructions. Return the meat to the pot, and add the remaining ingredients. Simmer, partially covered, for 45–60 minutes, stirring occasionally, until thickened.

Tips for the Best Chorizo Chili

• Boost smokiness – To add smoky notes to this chili, add smoked paprika or substitute the tomato paste with some chopped chipotle and adobo sauce.
• Make it thicker – Reduce the amount of broth or drain the tomatoes before adding them.
• Make it thinner – Add a bit more broth toward the end for a neutral flavor addition. Add more tomato sauce for more tomato flavor.
• Adjust salt (chorizo varies!) – I also call for low-sodium broth so you have more control over the salt. Taste along the way and adjust as needed.
• Stainless vs. non-stick skillet – If spices stick to a stainless pan, deglaze with a splash of broth and add it to the slow cooker. That’s flavor – don’t waste it.

Build a Chili Bar for Game Day

If you’re feeding a crowd, turn this beef and chorizo chili into a DIY chili bar and let everyone customize their bowl. Set out the hot chili in a slow cooker or Dutch oven, then surround it with toppings.

• Chopped green onion
• 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

It’s interactive, a little messy (in the best way), and perfect for game day when people are grazing between plays. Bonus: you can make the chili ahead of time, which means when guests arrive, you’re refilling drinks instead of standing at the stove.

What to Serve with Beef and Chorizo Chili

This chili is hearty enough to stand alone, but it’s even better with something to scoop, soak, or stretch it into something new.

Keep It Classic

• Cornbread, biscuits, or crackers
• Tortilla or corn chips for dipping
• A simple side of mac & cheese for peak comfort-food vibes (or turn it into full-on chili mac)

Reinvent the Leftovers

• Chili Mac – Stir into cooked macaroni, top with cheese, and bake until bubbly.
• Stuffed Baked Potatoes – Spoon over baked russets or sweet potatoes, then add cheese and sour cream.
• Tacos or Burritos – Use as a filling and pile on your favorite toppings.
• Nachos (or Tachos) – Layer over tortilla chips or crispy tater tots, add cheese, and bake until melty.
• Stuffed Bell Peppers – Mix with rice, fill peppers, and bake.
• Chili Dogs or Sausages – Spoon over grilled hot dogs for a game-day classic.

What to Drink

A cold Mexican lager, amber ale, or classic margarita balances the smoky richness beautifully.

Make-Ahead, Storage + Freezing

How to store leftover chorizo chili – Like most chilis, this one tastes 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).

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