This easy and healthy one-pot Beef and Chorizo Chili is a great dish to enjoy this Cinco de Mayo…or anytime! Recipe for homemade fresh chorizo is included too.

This is one kick-ass week for Mexican food lovers like me. Today is, of course, Taco Tuesday but this Thursday is Cinco de Mayo, so there’s even more of a cause for a spicy celebration. It’s almost too much to handle but I’m going to try by making this easy one-pot Beef and Chorizo Chili featuring some of my homemade fresh chorizo. Alright, alright! I hear y’all yelling that chili isn’t really Mexican, but guess what? Chorizo is, so there!

Speaking of easy, there’s nothing more simple and satisfying than cooking up a big ol’ pot of chili. Basically, it consists of browning some meat, then throwing a bunch of veggies, seasonings, and broth in the pot, and finally simmering it for just about 30 minutes or so. It’s the perfect party food to feed a large crowd and can be made a day or two ahead of time. Plus, there’s always enough leftovers to eat for lunch through the week or freeze them to bring it out later for another dinner. #winwin

This beef and chorizo chili is made with four different kinds of beans. The first time I made it, I couldn’t decide which of my favorite beans to use, so I used them all. It’s fantastic on it’s own or topped with lots of accompaniments, like shredded sharp cheese, diced avocados, pico de gallo, and doused with a ton of Cholula hot sauce. Okay, maybe that’s just me on the hot sauce but Cholula is da bomb! Just sayin’…

Have a wonderful Cinco de Mayo holiday and enjoy this Beef and Chorizo Chili. By the way, if vegetarian chili is more your thing, then check out this recipe of mine that was adapted from the Moosewood Restaurant Cooks at Home cookbook. It’s easy, delicious, and 100% veggie!

4.9 from 9 reviews

Beef and Chorizo Chili

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Author: Tasty Ever After

Cuisine: Mexican

Serves: 8 servings

Ingredients

• 1¼ pound grass fed ground beef
• ½ pound fresh chorizo
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, chopped
• 3 whole fresh garlic cloves, minced
• 15 ounces diced tomatoes
• 3 cups good quality beef broth, homemade or store bought
• 6 ounces tomato sauce
• 3 Tb chili powder
• 1½ tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 (15.5 ounces) can red kidney beans, drained and rinsed
• 1 (15.5 ounces) can black beans, drained and rinsed
• 1 (15.5 ounces) can small red beans, drained and rinsed
• 1 (15.5 ounces) can pinto beans, drained and rinsed
• Optional accompaniments: freshly shredded cheese, diced avocados, pico de gallo, sour cream, tortilla chips, crackers, fresh chopped cilantro, minced jalapenos

Instructions

1. Place a large dutch oven over medium high heat and brown the ground beef and chorizo. Add the onions, bell peppers, and garlic to the and cook for about 5 minutes, until just cooked through. Add all of the remaining ingredients, stir well, and bring to a boil.
2. Reduce heat to a simmer and cook until chili has thicken and all flavors are combined, about 30-35 minutes. Serve immediately with any of the optional accompaniments.

3.5.3208

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