Slow Cooker Beef, Bean and Chorizo Chili Recipe
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!
Equipment
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
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