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Overhead view of ground beef chili with chorizo and beans topped with sour cream, shredded cheese and cilantro.
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Ground Beef Chili with Chorizo

Thick stovetop chili with ground beef, Mexican chorizo, kidney beans and finely diced vegetables. Brown the meat to 160°F, simmer uncovered until thick, then finish with sour cream and cheddar.
Course Main Course
Cuisine Mexican
Keyword beef chili recipe, chili with chorizo, ground beef chili, stovetop chili
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Instant-read meat thermometer for 160°F / 71°C on ground meat
  • Measuring cups and spoons

Ingredients

For the chili

  • 1 kg ground beef about 2.2 lb
  • 250 g Mexican chorizo sausage casings removed if needed; about 9 oz
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 carrots finely diced
  • 2 stalks celery finely diced
  • 2 tbsp tomato paste
  • 1 can chopped tomatoes (about 14.5 oz / 400 g), undrained
  • 1 tbsp maple syrup
  • 2 cans (about 400 g each) kidney beans drained and rinsed
  • 1 cup beef broth plus more if needed
  • 2 tbsp olive oil if needed

For the seasoning

  • 2 tbsp chili powder adjusted to taste
  • 3 tsp ground cumin
  • 2 tsp smoked paprika
  • 3 bay leaves
  • 1 tsp dried oregano
  • ½ tsp ground black pepper
  • salt to taste

For serving

  • sour cream
  • shredded cheddar cheese
  • buttered cooked pasta optional
  • hot dogs and buns optional

Instructions

  • Heat a large, heavy-bottomed pot over medium heat. Add the chorizo and cook until browned, breaking it into small pieces with a wooden spoon. The chorizo releases flavourful fat that builds the base of the chili.
  • Add the ground beef. Break it apart and cook until browned and no longer pink. Check with an instant-read thermometer that the meat reaches 160°F (71°C) (USDA safe minimum for ground meats). If there is excessive fat, spoon some out, leaving enough to flavour the vegetables.
  • If the pot looks dry after browning the meats, add up to 2 tablespoons olive oil. Stir in the diced onion, red bell pepper, carrots and celery. Cook 5–8 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook 1 minute more.
  • Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano and black pepper. Cook 1–2 minutes, stirring so the spices coat the meat and vegetables.
  • Pour in the chopped tomatoes, maple syrup and beef broth, then add the drained kidney beans and bay leaves. Stir and bring to a gentle simmer.
  • Reduce heat to low and simmer uncovered 35–50 minutes, stirring occasionally, until thick. Add a splash of broth or water if it gets thicker than you like. Taste and adjust salt and spices. Remove bay leaves before serving.
    Close-up of ground beef chili showing beans, diced carrots, red pepper and chorizo under sour cream and shredded cheese.
  • Ladle into bowls and finish with sour cream and shredded cheddar. Or spoon over buttered pasta, or pile onto hot dogs with extra cheese.
    Overhead view of a bowl of ground beef chili with sour cream and shredded cheese on a granite counter.

Notes

Chili powders and chorizo vary in heat — start moderate and adjust. This recipe uses a mild US/Canadian chili powder blend (typically ground mild chile peppers with cumin, garlic and oregano) — not pure cayenne. UK/AU readers: if your "chilli powder" is a hot pure ground chilli, do not use a full 2 tablespoons one-for-one — start with far less, taste, and build (untested substitution; adjust carefully). Mexican chorizo here typically means fresh/raw (uncured) pork chorizo that crumbles when browned — not cured Spanish-style slicing chorizo; remove casings if needed. Confirm brand/heat with your package. Refrigerate leftovers within 2 hours of cooking (1 hour if the room is above 90°F / 32°C); use within 3–4 days, or freeze 2–3 months for best quality. Reheat to 165°F (74°C). In the microwave, cover, stir halfway, let stand about 1 minute, then check several spots reach 165°F (74°C).