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

Easy Chili Recipe with Ground Beef and Chorizo

James Brown
This easy no-bean chili combines 80/20 ground chuck and Mexican chorizo with fire-roasted tomatoes, peppers, and chili spices. Everything comes together in one Dutch oven with a short simmer for an easy weeknight dinner.
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Servings 6 servings
Calories 311 kcal
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Prep Time 10 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 45 minutes

Equipment

  • Dutch oven
  • Large Mixing Bowl
  • wooden spatula

Ingredients
  

For the Chili

  • 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

For Serving

  • 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

Instructions
 

  • Brown the Ground Chuck and Chorizo: Heat a large Dutch oven over medium-high heat. Add the ground chuck and Mexican chorizo together. Break the meat apart and cook for 6—8 minutes, 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. Add the onion and jalapeño and cook for 3—4 minutes, until they begin to soften. Add the garlic and cook for 30 seconds. Mix in the tomato paste and cook for 1 minute, then add the chili powder, ancho chile powder, cumin, smoked paprika, and Mexican oregano. Cook for another 30—45 seconds, just until the spices become fragrant.
  • 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.
  • Rest and Serve: Remove the Dutch oven from the heat and let the chili rest for 5-10 minutes. Ladle into bowls and finish with shredded cheddar cheese, sour cream, diced onion, sliced jalapeños, and green onions.

Notes

  • Use fresh Mexican chorizo:  Don't use the cured Spanish chorizo.
  • Leave 1—2 tablespoons of rendered fat: Reserve 1—2 tablespoons of rendered fat for sautéing the vegetables.  
  • Don't skip the deglazing: The browned fond on the bottom of the Dutch oven belongs back in the chili.
  • Keep the final simmer uncovered: Reduces the excess liquid naturally.
  • Let the chili rest:  Rest for 5 minutes before serving so the consistency can tighten.

Nutrition

Calories: 311kcalCarbohydrates: 11gProtein: 19gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 587mgPotassium: 579mgFiber: 3gSugar: 5gVitamin A: 1816IUVitamin C: 14mgCalcium: 79mgIron: 4mg
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