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.
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
- 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.
- 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).
- Please see the full post 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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