Easy Chili Recipe with Ground Beef and Chorizo

Name: Easy Chili Recipe with Ground Beef and Chorizo
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb 80/20 ground chuck; 8 oz Mexican chorizo; 1 yellow onion (diced); 1 Jalapeño (diced); 3 cloves garlic (minced); 2 tbsp tomato paste; 2 tbsp chili powder; 1 tsp ancho chile powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp Mexican oregano; 1 cup beef stock; 14.5 oz fire-roasted diced tomatoes; 8 oz tomato sauce; 1 tbsp Worcestershire sauce; kosher salt (to taste); black pepper (to taste); 4 oz shredded cheddar cheese (optional); 2 oz sour cream (optional); 1/2 white onion (diced, optional); 1 Jalapeño (diced, optional); 2 tbsp green onions (sliced, optional)

Jump to Recipe

This Easy Chili Recipe is one of my favorite dinners to make for my family when the leaves begin to change and the cool, crisp air settles in. I make it with 80/20 ground chuck and Mexican chorizo, along with fire-roasted tomatoes, peppers, and chili spices. Browning the meat first and cooking the vegetables in the rendered fat builds a rich chili base without needing a long simmer.

On the weekends when I have more time and fire up the smoker, my Smoked Over the Top Chili takes a completely different approach. The seasoned beef and sausage cook above the Dutch oven, allowing the drippings and smoke to work into the chili before everything comes together for the final simmer.

Easy chili recipe with ground beef and chorizo topped with melted shredded cheese, diced white onions, jalapeños, and crunch corn chips in a while bowl.

Quick Look: Easy Chili Recipe

What it is: A no-bean chili made with 80/20 ground chuck, Mexican chorizo, fire-roasted tomatoes, peppers, and a homemade chili seasoning blend. If you’re looking for another way to use a thick beef chili, my Chili Loaded Potato Skins are a great option.
Why Make THIS Version? Browning the chuck and chorizo first leaves seasoned drippings behind for sautéing the vegetables and building the chili base. A short uncovered simmer finishes it without an all-day cook.
Key Ingredients: 80/20 ground chuck, Mexican chorizo, yellow onion, jalapeño, garlic, tomato paste, fire-roasted tomatoes, beef stock, Worcestershire sauce, and chili spices.
Dietary Info: No beans
Total Time: 45 minutes

SUMMARIZE AND SAVE THIS POST ON

Add us as a trusted site on Google

Table of Contents

Why This Recipe

I’ve made enough pots of chili to know that the base matters just as much as the meat. It’s something I focus on in other recipes too, like my Shredded Beef Sliders, where building the cooking liquid before the beef braises makes a difference in the finished flavor. For this chili, I brown the ground chuck and chorizo first, then remove them from the Dutch oven while I work on the vegetables. This gives the meat room to develop some color and leaves the seasoned drippings behind for the onion and jalapeño.

Once the vegetables soften, I add the garlic briefly so it doesn’t burn, followed by the tomato paste and chili spices. I use a similar approach with my Birria Tacos, where giving the spices and aromatics time to cook before adding the liquid is key to building the flavor of the broth. Here, cooking the tomato paste until it darkens slightly and letting the spices bloom in the rendered fat gives the chili a deeper base before the tomatoes and beef stock go in.

I also use the beef stock to deglaze the Dutch oven and scrape up the browned bits from the bottom. That fond came from browning the meat and vegetables, and I want it back in the chili instead of leaving it stuck to the pot. After deglazing, I return the browned beef and chorizo to the Dutch oven before adding the tomatoes and remaining liquids for the final simmer.

The order is especially important with a quicker chili. Instead of relying on a long cook to develop everything, I’m building flavor at each stage-brown, sauté, toast, deglaze, then simmer. Each step has a purpose and together they give the finished chili the depth I’m looking for without keeping a pot on the stove for hours.

Key Ingredients

Labeled ingredients for an easy chili recipe with ground beef, Mexican chorizo, fire-roasted tomatoes, beef stock, diced onion, jalapeños, garlic, tomato paste, Worcestershire sauce, and chili spices.

For the Easy Chili

80/20 Ground Chuck: I prefer 80/20 because the extra fat helps the beef brown well and leaves enough drippings behind to cook the vegetables. Ground chuck also gives the chili a stronger beef presence than leaner ground beef.
Mexican Chorizo: The chorizo brings chile, garlic, and its own seasoning to the pot without overpowering the ground chuck. I use this same beef-and-chorizo combination in my Chili Cheese Crunchwraps, where the seasoned meat makes up the heart of the filling.
Yellow Onion & Jalapeño: Onion provides the savory backbone while jalapeño brings fresh pepper flavor and adjustable heat. Remove the seeds and membrane for a milder pot.
Fresh Garlic: Garlic goes in after the vegetables have softened because it needs far less cooking time. Three cloves is enough to come through without competing with the chorizo and chili spices.
Tomato Paste: A concentrated tomato component that gives the chili body and helps create a richer base during the short cook.
Fire-Roasted Tomatoes: These provide the main tomato component while bringing a lightly charred character that regular diced tomatoes don’t have.
Beef Stock: Stock controls the consistency while reinforcing the beef instead of watering it down. It also gives us liquid for pulling the fond from the bottom of the Dutch oven.
Worcestershire Sauce: A small amount supplies savory depth and acidity that works particularly well with ground chuck.
Chili Seasonings: Chili powder, ancho chile powder, cumin, smoked paprika, and Mexican oregano give us different elements rather than relying on chili powder alone-earthiness, mild smokiness, chile flavor, and herbal notes.

Substitutions or Additions

Ground Beef: I prefer 80/20 ground chuck for the balance of beef and fat, but 75/25 works if you want a richer chili. Since the chorizo also releases fat as it cooks, remove any excess before sautéing the vegetables, leaving about 1-2 tablespoons in the Dutch oven. Ground beef is also the starting point for my Chili Cheese Coneys, another one of my go-to recipes when I’m craving chili.
Chorizo: If you want a more traditional beef chili, replace the chorizo with an equal amount of ground chuck. If using chorizo, stick with fresh Mexican chorizo, not cured Spanish chorizo.
Peppers: Swap the jalapeño for a poblano for a milder pepper flavor, or use both if you want more pepper throughout the chili. For additional heat, leave some of the jalapeño membrane and seeds intact.
Beans: This is intentionally a no-bean chili, but kidney or pinto beans can be added if that’s how you prefer yours. Drain and rinse them first, then stir them in during the final simmer.
More Heat: A small amount of cayenne, chipotle powder, or diced chipotle in adobo can push the heat beyond what you get from the jalapeño and chorizo. Start small-you can always add more.

How to Make Easy Chili Recipe (Step by Step)

Ground chuck and Mexican chorizo browned together in a Dutch oven for an easy homemade chili recipe.

Diced yellow onion and jalapeño sautéing in rendered beef and chorizo fat in a Dutch oven for easy homemade chili.

Brown the Ground Chuck and Chorizo: Heat a large Dutch oven over medium-high heat. Add the 80/20 ground chuck and Mexican Chorizo at the same time. Break the meat apart and cook for 6-8 minutes, stirring occasionally, until browned and the chorizo has rendered its fat. Transfer the meat to a bowl with a slotted spoon, leaving about 1-2 tablespoons of rendered fat in the Dutch oven.

Sauté the Veggies and Build the Base: Reduce the heat to medium and add the diced onion and jalapeño to the rendered fat. Cook for 3-4 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for 30 seconds, then stir in the tomato paste and cook for 1 minute. Add the chili powder, ancho chile powder, cumin, smoked paprika, and Mexican oregano. Stir for another 30-45 seconds, until the spices become fragrant and coat the vegetables.

Browned ground chuck and Mexican chorizo returned to a Dutch oven with sautéed onions and jalapeños before adding the fire-roasted tomatoes.

Fire-roasted diced tomatoes and tomato sauce added to ground beef and Mexican chorizo chili in a Dutch Oven.

Deglaze and Add the Meat: Pour in a splash of the beef stock and scrape the bottom of the Dutch oven with a wooden spoon to release the browned bits. Now return the browned chuck and Mexican chorizo, along with any collected juices, to the Dutch oven with the sautéed vegetables and seasoned tomato paste.

Add the Fire-Roasted Tomatoes and Simmer: Add the fire-roasted tomatoes, tomato sauce, remaining beef stock and Worcestershire sauce. Mix everything together and bring the chili to a gentle simmer. Cook uncovered for 15-20 minutes, until the liquid reduces and the chili thickens. Taste and adjust the salt and black pepper as needed. This thicker consistency also works well for my Chili Loaded Baked Potatoes, where the chili needs to sit on top of the potato without running off the sides.

Close up of thick, no-bean chili made with ground chuck, Mexican chorizo, fire-roasted tomatoes, onions, and Jalapeños on a wooden spoon.

Rest, Add the Toppings and Serve: Remove the Dutch oven from the heat and let the chili rest for 5-10 minutes. This gives it a few minutes to settle and thicken before serving. Ladle into bowls and finish with shredded cheddar cheese, sour cream, diced onion, sliced jalapeños, and green onions.

James’ Grill Master Pro Tips

Use 80/20 Ground Chuck: It has enough fat for good browning without making the finished chili overly greasy. If you use 75/25, remove more of the rendered fat before starting the vegetables.

Don’t Leave the Fond Behind: After the tomato paste and spices have cooked, pour in a splash of beef stock and scrape the bottom of the Dutch oven. Those browned bits from the meat and vegetables dissolve back into the chili instead of staying stuck to the pot.

Don’t Rush the Tomato Paste: Let the tomato paste cook against the hot Dutch oven for about 1 minute. Look for it to darken slightly before moving on to the spices.

Use the Simmer to Control Thickness: Keep the Dutch oven uncovered during the final 15-20 minutes. If you want a thicker chili, give it a few extra minutes rather than adding flour or another thickener.

Let the Chili Rest: Give the finished chili 5-10 minutes off the heat before serving. The consistency will tighten slightly as it sits, and you can make your final seasoning adjustment before adding the toppings.

Easy Chili Recipe FAQs

Can I make this chili without chorizo?

Replace the 8 ounces of Mexican chorizo with another 8 ounces of ground chuck. Since you’ll lose some of the chile, garlic, and seasoning from the chorizo, taste the chili after the final simmer and adjust the spices as needed.

Can I add beans to this chili?

Kidney, pinto, or black beans all work if you prefer them. I make this recipe without beans, but you can drain and rinse a can, then add them when the ground chuck and chorizo return to the Dutch oven for the final simmer.

How do I thicken chili without flour or cornstarch?

Let reduction do the work. Keep the Dutch oven uncovered during the final simmer so excess liquid can evaporate, then give the chili its 5-10 minute rest. If it’s still thinner than you want, simmer it uncovered for a few additional minutes.

How to Store and Reheat Chili

Refrigerate: Cool the chili before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freeze: Portion the cooled chili into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator.
Stovetop: Warm the chili over medium-low heat until heated through. If it has thickened considerably during storage, loosen it with a small splash of beef stock.
Microwave: Place an individual serving in a microwave-safe bowl and cover loosely. Heat in short intervals, mixing between each one, until hot throughout.

Leftover Chili Recipes

If you tried my Easy Chili Recipe, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!