Ultimate Beef and Chorizo Chili with Black Beans: A Hearty, Smoky Comfort Food Recipe
Prepare to elevate your chili game with this spectacular Beef and Chorizo Chili with Black Beans. This recipe promises a truly hearty and smoky experience, balanced with just the right amount of spice to tantalize your taste buds. The secret lies in a patient, slow simmer, which meticulously coaxes every nuanced layer of flavor from succulent ground beef, robust Mexican chorizo, a splash of dry red wine, and a harmonious blend of carefully selected pantry staples. This chili is destined to become your go-to favorite, whether you’re planning a relaxed weekend meal, hosting an energetic game-day get-together, or simply yearning for a soul-satisfying bowl of ultimate comfort food.
“I made this chili and won a chili cook-off with it! … It was a huge hit!!”
Why This Beef and Chorizo Chili Recipe is a Keeper!
This particular chili recipe stands out for its unique blend of traditional chili elements with the bold, exciting flavors of Mexican chorizo. While chorizo might be a new addition for some chili enthusiasts, it quickly becomes an indispensable ingredient, transforming a simple weeknight meal into a complex, layered, and restaurant-quality dish without adding significant extra effort. Chorizo inherently possesses a rich spice profile, including ingredients like paprika, which provides an instant depth of flavor, giving you a distinct culinary advantage even before you start adding other spices.
Beyond its incredible taste, this Beef and Chorizo Chili recipe offers several compelling reasons to make it a permanent fixture in your culinary repertoire:
- Exceptional Depth of Flavor: The combination is simply unbeatable. Ground beef contributes a familiar, robust, and hearty chili foundation, while the Mexican chorizo introduces a bold, smoky, and chile-forward richness that elevates every spoonful. The dry red wine further enhances this complexity by adding a subtle acidity that brightens and deepens the overall flavor profile.
- Gourmet Taste with Minimal Effort: Achieving restaurant-level flavor often implies hours of labor, but this chili defies that expectation. Its sophisticated taste belies the relatively straightforward cooking process, making it accessible for home cooks looking for big flavor without the fuss.
- A Guaranteed Crowd-Pleaser: This chili strikes a perfect balance, making it a hit even with selective eaters. It’s familiar enough to feel like a classic, comforting chili, yet boasts sufficient unique flavor to feel special and memorable. It’s the perfect dish for feeding a hungry family or a gathering of friends.
- Make-Ahead Perfection: Like many great stews, this chili only improves with time. Preparing it a day in advance allows the flavors to meld and deepen overnight, ensuring that tomorrow’s bowl is even more delicious than today’s. This makes it an ideal option for entertaining or for meal prepping.
- Incredibly Freezer-Friendly: Its robust nature makes this chili an excellent candidate for freezing. Prepare a large batch and store it in airtight containers for convenient, delicious meals on busy days. It thaws and reheats beautifully, retaining all its rich flavors and comforting texture.
Ultimately, this Beef and Chorizo Chili delivers an extraordinary amount of flavor with surprisingly minimal effort. Once you experience its rich, smoky, and spicy complexity, you’ll likely wonder why you ever bothered making chili any other way. It’s a game-changer for chili lovers everywhere.
Crafting Your Perfect Beef and Chorizo Chili: A Step-by-Step Guide
Essential Recipe Ingredients:
To embark on your journey to making this incredible Beef and Chorizo Chili, you’ll need a selection of fresh and pantry-stable ingredients. The precise quantities for each component are readily available in the full recipe card below, ensuring you have everything you need at your fingertips.
Ingredient Insights and Smart Substitutions:
- Ground Beef: For this chili, an 85/15 ground beef (85% lean, 15% fat) is recommended. This fat content provides ample flavor and richness without making the chili overly greasy. If you prefer a leaner option, you can certainly opt for 90/10 or even 93/7 ground beef, just be mindful that you might need to add a touch more oil when browning the vegetables to ensure they don’t stick.
- Chorizo: The key here is to use fresh, raw Mexican chorizo. This type of chorizo is typically found in the meat department alongside other fresh sausages and is characterized by its soft texture and vibrant, chili-infused flavor. It’s crucial to distinguish this from Spanish chorizo, which is a cured, firm sausage more akin to salami, ideal for charcuterie boards or tapas, but completely unsuitable for this chili recipe. The two are not interchangeable due to their vastly different textures and flavor profiles.
- Poblano Peppers: These mild chiles are native to Puebla, Mexico, from which they derive their name, and are widely utilized in Mexican and Southwestern American cuisines. Poblanos offer a distinct smoky depth and mild heat that significantly enhances the chili’s flavor. While a green bell pepper can serve as a substitute, it won’t provide the same smoky nuance or subtle kick that poblanos bring. For an even deeper smoky flavor, consider roasting the poblanos before chopping them. When dried and ripened to red, poblano peppers are known as ancho chiles.
- Mexican Oregano: This herb is a flavor powerhouse, offering a brighter, more citrusy, and slightly earthy flavor profile compared to its Mediterranean counterparts like Greek or Turkish oregano. Its unique characteristics are essential for achieving an authentic Mexican chili taste. While you can use regular oregano in a pinch, Mexican oregano will truly make a difference.
- Dry Red Wine: A dry red wine plays a vital role in deglazing the pan and adding a layer of complex acidity and fruit notes that balance the richness of the meats. Always choose a wine you would genuinely enjoy drinking, as its flavor will concentrate in the chili.
NON-ALCOHOLIC SUBSTITUTION: If you prefer to omit the wine, simply use an additional cup of beef broth and incorporate 2 tablespoons of red wine vinegar to achieve a similar acidic balance and depth. - Diced Tomatoes: For an enhanced flavor profile, fire-roasted diced tomatoes are highly recommended. Their smoky sweetness adds another dimension to the chili. However, regular canned diced tomatoes will work perfectly fine and still contribute essential tomato flavor and texture.
- Tomato Sauce: Canned tomato sauce, a smooth, seasoned purée of tomatoes, forms a versatile and essential base for this chili. It binds the flavors together and provides a rich, smooth consistency. You can use two 15-ounce cans or one 28-ounce can, depending on availability.
- Black Beans: Black beans add a wonderful textural variation and earthy flavor to the abundance of meat in this chili. Canned beans are perfectly acceptable and convenient. While black beans are a fantastic choice, pinto beans or kidney beans can also be used effectively. Regardless of your choice, ensure you drain and rinse the beans thoroughly before adding them to the chili to remove excess sodium and improve texture.
Detailed Step-By-Step Cooking Instructions:
Follow these precise steps to create a rich and flavorful Beef and Chorizo Chili that will impress everyone.
- In a large, sturdy skillet, combine the ground chuck and Mexican chorizo. Brown the meats thoroughly over medium-high heat, breaking them apart with a spoon until they are fully cooked through and no pink remains. Once cooked, carefully drain off any excess grease from the pan and set the browned meat aside in a separate bowl.
- Next, in a large Dutch oven or heavy-bottomed pot, heat the canola, vegetable, or avocado oil over medium-high heat. Add the chopped onion to the hot oil. Reduce the heat to medium-low and cook the onions for 5 to 7 minutes, stirring occasionally, until they begin to soften and become translucent.
- Introduce the chopped celery, red bell pepper, and poblano peppers to the Dutch oven with the softened onions. Continue cooking these vegetables over medium-low heat for approximately 10 to 12 minutes, or until they are tender and slightly softened, releasing their aromatic flavors.
- Now, add the minced garlic, chili powder (adjusting for desired heat), ground cumin, ground coriander, and Mexican oregano to the vegetable mixture in the pot.
- Stir the spices and garlic into the vegetables vigorously for about 10 to 15 seconds. This brief cooking period allows the spices to bloom and become wonderfully fragrant, enhancing their flavor contribution to the chili. Be careful not to burn the garlic.
- Pour in the dry red wine. Bring the mixture to a rapid boil, then reduce the heat and allow it to simmer vigorously until the liquid has reduced by approximately half. This step concentrates the wine’s flavor and burns off most of the alcohol.
- Return the previously browned and drained ground beef and chorizo to the Dutch oven, mixing it thoroughly with the seasoned vegetables and reduced wine.
- Add the beef broth, tomato sauce, and diced fire-roasted tomatoes (undrained) to the pot. Stir well to combine all ingredients, then bring the entire mixture to a gentle simmer.
- Once simmering, partially cover the Dutch oven with its lid, leaving it slightly ajar to allow some steam to escape. Reduce the heat to low and let the chili gently simmer for 1 hour. Stir the chili occasionally to prevent it from scorching on the bottom and adjust the heat as needed to maintain a consistent, gentle simmer. After an hour, stir in the drained and rinsed black beans and continue to heat until they are warmed through. Season the chili generously with salt and freshly ground black pepper to taste. If the chili tastes a bit too acidic or has any harsh edges, a small pinch or two of sugar can help to round out the flavors beautifully. Finally, stir in the freshly chopped cilantro.
- Before serving, allow the chili to rest for at least 15 minutes off the heat. This resting period is crucial as it allows the flavors to further meld and deepen, and the chili to thicken slightly. Serve your magnificent Beef and Chorizo Chili hot with a generous selection of your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream, sliced avocado, finely diced red onion or scallions, and a handful of crispy tortilla chips for added crunch.
Expert Chef Tips and Tricks for Perfect Chili:
- Optimal Meat Browning: While it might seem convenient to brown the beef and chorizo directly in your Dutch oven, a large, separate skillet is often the better choice. Skillets typically have lower sides, which allows for more efficient moisture evaporation and superior browning of the meat (the Maillard reaction). Crowding three pounds of meat into a high-sided Dutch oven can trap steam, causing the meat to steam rather than sear, which results in a less flavorful outcome. Even if you use a separate pan, the extra wash is worth the flavor reward.
- Effortless Grease Drainage: To efficiently remove excess grease from the browned beef and chorizo, push the cooked meat to one side of the pan and gently tilt the pan. This allows the fat to pool on the opposite side. For stability, use a damp kitchen towel placed under the pan’s handle while you work. Then, simply use a large spoon or ladle to skim off the excess fat. Alternatively, you can carefully blot it up with a few layers of paper towels held securely with tongs. This step is vital for a rich, but not overly greasy, chili.
- Maintain a Gentle Simmer: The true magic of chili develops during its slow cooking process. It’s crucial to maintain a gentle simmer rather than a rapid boil. A gentle simmer ensures that the chili remains cohesive, prevents ingredients from breaking down excessively, and, most importantly, allows all the complex flavors to marry and deepen harmoniously.
- Balance Acidity and Richness: Ingredients like tomato sauce, fire-roasted tomatoes, and red wine all contribute acidity, which is essential for cutting through and balancing the inherent richness of the beef and chorizo. Towards the end of the cooking process, taste your chili. If it tastes a bit too sharp or acidic, a small pinch or two of sugar can wonderfully smooth out any harsh edges, bringing the overall flavor into perfect balance.
- The Importance of Resting: Don’t rush to serve your chili immediately after it finishes simmering. Allowing the chili to rest for at least 15 minutes before dishing it out makes a significant difference. During this resting period, the chili settles, thickens slightly to a more desirable consistency, and the myriad of flavors have a final chance to meld together, resulting in a more cohesive and deeply satisfying dish.
MONEY-SAVING TIP:
- Looking to make your chili go further and feed more mouths without increasing costs significantly? Simply add an extra can or two of your preferred beans (black, pinto, or kidney) to stretch the chili. This adds bulk and fiber while maintaining delicious flavor.
Frequently Asked Questions About This Chili Recipe:
Can I skip the wine? What would be a good substitute?
Yes, absolutely, you can certainly skip the dry red wine if you prefer not to use alcohol in your cooking. To maintain a similar depth and acidic balance, simply substitute the cup of red wine with an additional cup of beef broth and add 2 tablespoons of red wine vinegar. This combination will provide the necessary tang and complexity that the wine would otherwise contribute.
How far in advance can I prepare this chili?
Like many hearty soups and stews, this chili truly benefits from being made ahead of time. In fact, it often tastes even better the next day as the flavors have more time to fully develop and meld together. We recommend making it at least 1 day in advance to allow for optimal flavor marrying. You can safely prepare it up to 3 or 4 days ahead and store it in an airtight container in the refrigerator. Beyond that timeframe, it’s best to freeze it for longer storage.
Is it possible to make this chili in a slow cooker?
Yes, this Beef and Chorizo Chili adapts beautifully to a slow cooker! To begin, brown the ground beef and chorizo in a separate skillet as instructed, then drain off any excess fat and transfer the cooked meats to your slow cooker. In the same skillet, cook the onions, celery, and peppers until tender. Add the spices and garlic, stirring until fragrant, then add the red wine, reduce it by half, and transfer this flavorful mixture to the slow cooker as well. Finally, add the remaining ingredients (beef broth, tomato sauce, diced tomatoes) to the slow cooker. When using a slow cooker, it’s often a good idea to slightly reduce the liquid or increase the seasonings, as slow cooking can sometimes dilute flavors; however, sticking to the recipe’s liquid amounts should be fine. We suggest cooking on HIGH for 4 hours or on LOW for 7 to 8 hours, or until the chili is rich and flavorsome. Stir in the black beans and cilantro during the last 30 minutes of cooking.
Complementary Dishes to Serve with Your Chili:
- Fluffy Pumpkin Streusel Muffins
- Simple and Flavorful Herb Bread
- Refreshing Layered Southwestern Salad
- Zesty Southwestern Orzo Pasta Salad with Cilantro Lime Dressing
Explore More Delicious Chili Recipes You’ll Love!
- Hearty Biscuit-Topped Skillet Turkey Chili
- Lean and Flavorful Turkey Black Bean Quinoa Chili
- Authentic Slow Cooker Colorado Green Chili
- Spicy Chipotle Chicken and White Bean Chili
- Classic Dutch Oven Chili
Discover an extensive collection of my favorite soup and stew creations on the Soup and Stew Recipes – From A Chef’s Kitchen page.
Beef and Chorizo Chili
By Carol | From A Chef’s Kitchen
Beef and Chorizo Chili with Black Beans is hearty and smoky, with the right amount of spice. The slow simmer coaxes every bit of flavor from the tender ground beef, spicy Mexican chorizo, red wine, and a simple mix of pantry ingredients. This chili is sure to become your favorite for relaxed weekends, game-day get-togethers, or anytime you crave a bowl of hearty comfort.
Prep Time: 45 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 15 mins
Servings: 10
Equipment
- Wusthof Chef Knife
- Cutting Board
- Dutch Oven
Ingredients
- 2 pounds ground chuck
- 1 pound fresh Mexican chorizo, casings removed if using links
- 3 tablespoons canola, vegetable or avocado oil
- 1 large onion, chopped (3 1/2 to 4 cups)
- 3 stalks celery, chopped (1 1/2 cups)
- 1 large red bell pepper, chopped (1 cup)
- 3 large Poblano peppers, chopped (2 cups)
- 8-10 cloves garlic, peeled and chopped
- 1/4 cup chili powder, (hot, medium or mild), or more to taste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon Mexican oregano
- 1 cup dry red wine
- 4 cups beef broth, or as needed
- 1 can (28-ounce) tomato sauce
- 1 can (15-ounce) diced fire-roasted tomatoes, undrained
- 2 cans (each 15-ounce) black beans, drained and rinsed (or more if you like it with more beans)
- Salt and freshly ground black pepper, to taste
- Pinch of sugar, optional, and if needed
- 1 bunch cilantro (leaves and tender stems), chopped
- Cheese, sour cream, avocado, red onion, or scallions, etc., as desired for serving
Instructions
- In a large skillet, brown the ground chuck and chorizo together until fully cooked. Drain off any excess grease and set aside.
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion, reduce the heat to medium-low, and cook for 5–7 minutes or until beginning to soften.
- Add the celery, red bell pepper, and Poblano peppers. Continue cooking over medium-low heat until the vegetables are tender, about 10–12 minutes.
- Add the garlic, chili powder, cumin, coriander, and Mexican oregano. Stir 10–15 seconds until the garlic is fragrant.
- Add the red wine, bring to a boil, and reduce by half.
- Return the cooked meat to the pot. Add the beef broth, tomato sauce, and diced tomatoes. Bring to a simmer.
- Cover with the lid slightly ajar and simmer over low heat for 1 hour, stirring occasionally and adjusting heat as needed so the bottom doesn’t scorch.
- Stir in the black beans and heat through. Season with salt and black pepper. Adjust seasoning as desired, adding a pinch of sugar if needed.
- Stir in the chopped cilantro. Let the chili rest for 15 minutes before serving.
- Serve with your favorite toppings such as cheese, sour cream, avocado, red onion, scallions, and tortilla chips.
Notes
This recipe was retested and updated in December 2016.
SUBSTITUTIONS:
- Green bell pepper can be substituted for the Poblanos for a milder flavor, though it will lack some smoky depth.
- NON-ALCOHOLIC SUBSTITUTION: Use an additional cup of beef broth and add 2 tablespoons red wine vinegar instead of red wine.
- Use regular diced tomatoes in place of fire-roasted if preferred or unavailable.
- Pinto beans or kidney beans can be used in place of black beans for a different texture and flavor profile.
TIPS:
- Brown the meats in a wide skillet; its lower sides promote better browning by allowing moisture to evaporate more efficiently. Three pounds of meat in a high-sided Dutch oven will steam rather than sear.
- To drain grease, push the meat to one side and tilt the pan so the fat pools. Stabilize the pan with a damp towel, then spoon off the fat or blot with paper towels held with tongs.
- Keep the heat at a gentle simmer so the chili stays cohesive and the flavors meld perfectly.
- Taste at the end— a pinch of sugar can round out any sharp, acidic edges, creating a more balanced flavor.
- Let the chili rest for 15 minutes before serving so it thickens and the flavors fully come together.
- If you want to stretch the chili a little bit, add an extra can or two of beans to increase serving size.
MAKE AHEAD:
- This chili can be made 1-2 days ahead of time and refrigerated in an airtight container. Flavors deepen wonderfully overnight.
- Reheat gently on low heat on the stovetop, stirring occasionally.
FREEZER-FRIENDLY:
- Portion the cooled chili into airtight containers in desired serving sizes. Freeze for 1-2 months for best quality.
- Thaw in the refrigerator overnight or gently reheat from frozen in the microwave or on low heat on the stovetop, adding a splash of broth if needed.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Serving: 1 | Calories: 415kcal | Carbohydrates: 10g | Protein: 23g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 530mg | Potassium: 624mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2803IU | Vitamin C: 71mg | Calcium: 87mg | Iron: 4mg
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