Beef and Chorizo Chili with Black Beans is a robust, smoky chili with just the right amount of heat. A slow simmer brings out deep flavor from ground beef, spicy Mexican chorizo, red wine, and simple pantry ingredients. This recipe is perfect for relaxed weekends, game-day gatherings, or any time you want a comforting, satisfying bowl.
“I made this chili and won a chili cook-off with it! … It was a huge hit!!”
Why This Recipe is a Keeper!
If you’ve never used fresh Mexican chorizo in chili, this recipe will change your mind. Chorizo adds immediate depth and a smoky, chile-forward profile that elevates a weeknight chili to something that tastes like it came from a restaurant — without extra fuss. Paprika and other spices already in the chorizo give you a flavorful head start.
This Beef and Chorizo Chili offers:
- Layered, bold flavor. Beef provides the classic hearty base while chorizo delivers smoky, spiced richness; red wine adds bright acidity and complexity.
- Restaurant-style results with little effort.
- Great crowd appeal. Familiar enough for picky eaters, flavorful enough to impress guests.
- Make-ahead friendly. Flavors deepen overnight, so leftovers are often better the next day.
- Freezer-friendly. Portion and freeze for quick meals later.
This chili delivers big taste with straightforward steps. Once you try it, it may become your go-to chili recipe.
How to Make Beef and Chorizo Chili
Recipe Ingredients:
Below are the ingredients used in this recipe. Quantities are shown in the recipe card further down in the article.
Ingredient Notes and Substitutions:
- Ground Beef: 85/15 ground chuck works well. Use leaner beef (90/10 or 93/7) to reduce fat.
- Chorizo: Use fresh Mexican chorizo from the meat counter (not cured Spanish chorizo), which blends into the chili and releases its spices during cooking.
- Poblano Peppers: Poblanos add smoke and depth; if unavailable, you can substitute green bell pepper though the flavor will be milder.
- Mexican Oregano: Offers a brighter, citrusy note compared with Mediterranean oregano.
- Dry Red Wine: Use a wine you’d enjoy drinking. For a nonalcoholic substitute, replace the wine with an extra cup of beef broth plus 2 tablespoons red wine vinegar.
- Diced Tomatoes: Fire-roasted diced tomatoes add a nice charred flavor, but plain diced tomatoes work too.
- Tomato Sauce: Use a 28-ounce can or two 15-ounce cans; it provides a smooth, seasoned tomato base.
- Black Beans: Canned black beans are convenient; pinto or kidney beans are good alternatives. Drain and rinse before adding.
Step-By-Step Instructions:
- Gather and prep all ingredients before you begin.
- In a large skillet, brown the ground chuck and chorizo until fully cooked. Drain excess grease and set the meat aside.
- Heat oil in a large Dutch oven over medium-high heat. Add the chopped onion, lower the heat to medium-low, and cook 5–7 minutes until it begins to soften.
- Add chopped celery, red bell pepper, and poblano peppers. Cook over medium-low until vegetables are tender, about 10–12 minutes.
- Stir in garlic, chili powder, ground cumin, ground coriander, and Mexican oregano. Cook 10–15 seconds until the garlic becomes fragrant.
- Pour in the dry red wine, bring to a brief boil, and reduce it by about half to concentrate flavor.
- Return the browned meat to the pot.
- Add beef broth, tomato sauce, and diced tomatoes. Bring the mixture to a simmer.
- Cover the pot with the lid slightly ajar and simmer over low heat for about 1 hour, stirring occasionally and adjusting the heat so the chili doesn’t scorch.
- Stir in drained and rinsed black beans and heat through. Season with salt and freshly ground black pepper. Taste and adjust seasoning; a pinch of sugar can tame any sharp acidity. Stir in chopped cilantro, then let the chili rest 15 minutes before serving to thicken and meld flavors.
- Serve with your favorite toppings: shredded cheese, sour cream, diced avocado, red onion, scallions, jalapeño slices, and tortilla chips.
Chef Tips and Tricks:
- Brown the meats in a wide skillet rather than a high-sided pot. Lower sides allow better browning and reduce steaming.
- To drain grease, push the meat to one side and tilt the pan so fat pools. Stabilize the pan with a damp towel and spoon off the fat or blot with paper towels held by tongs.
- Maintain a gentle simmer rather than a rapid boil so flavors meld and the chili remains cohesive.
- Tomato sauce, fire-roasted tomatoes, and wine add acidity to balance rich meats. If the chili tastes sharp, a small pinch of sugar will round it out.
- Let the chili rest for 15 minutes before serving to thicken and unify the flavors.
MONEY-SAVING TIP:
- To stretch the recipe, add an extra can or two of beans for more volume without much extra cost.
Recipe FAQs:
Yes. Replace the wine with an extra cup of beef broth and add 2 tablespoons red wine vinegar for acidity.
Chili improves after resting. Make it at least one day ahead for best flavor; it keeps 3–4 days refrigerated. For longer storage, freeze.
Yes. Brown and drain the meats, then transfer to the slow cooker. Cook the vegetables and spices on the stovetop, add reduced wine, then combine everything in the slow cooker. Use about 3 cups beef broth and cook 4 hours on HIGH or 7–8 hours on LOW.
Serve with:
- Pumpkin streusel muffins or other quick breads make a sweet-savory contrast.
- Easy herb bread or cornbread for dipping.
- A fresh layered southwestern salad or an orzo salad for a lighter side.
More great chili recipes you’ll love
- Skillet turkey and pinto bean chili
- Turkey black bean and quinoa chili
- Slow cooker Colorado green chili
- Chipotle chicken and white bean chili
- Classic Dutch oven chili
Beef and Chorizo Chili
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 (3½–4 cups)
- 3 stalks celery, chopped (1½ cups)
- 1 large red bell pepper, chopped (1 cup)
- 3 large poblano peppers, chopped (2 cups)
- 8–10 cloves garlic, peeled and chopped
- ¼ cup chili powder (hot, medium, or mild), or to taste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon Mexican oregano
- 1 cup dry red wine (or substitute extra beef broth + 2 tbsp red wine vinegar)
- 4 cups beef broth, or as needed
- 1 can (28 oz) tomato sauce
- 1 can (15 oz) diced fire-roasted tomatoes, undrained
- 2 cans (15 oz each) black beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
- Pinch of sugar, optional
- 1 bunch cilantro, chopped
- Toppings: cheese, sour cream, avocado, red onion, scallions, tortilla chips, as desired
Instructions
- Brown the ground chuck and chorizo in a large skillet. Drain excess grease and set meat aside.
- Heat oil in a Dutch oven over medium-high heat. Add onion, reduce heat to medium-low, and cook 5–7 minutes until it softens.
- Add celery, red bell pepper, and poblano peppers. Cook 10–12 minutes until vegetables are tender.
- Stir in garlic, chili powder, cumin, coriander, and Mexican oregano; cook 10–15 seconds until fragrant.
- Add red wine, bring to a boil briefly, and reduce by half.
- Return browned meat to the pot. Add beef broth, tomato sauce, and diced tomatoes; bring to a simmer.
- Cover with lid slightly ajar and simmer over low heat for 1 hour, stirring occasionally to prevent scorching.
- Stir in black beans and heat through. Season with salt and pepper; add a pinch of sugar if needed. Stir in chopped cilantro.
- Let the chili rest 15 minutes before serving. Serve with desired toppings.
Notes
Recipe originally posted December 2016, retested and updated.
Substitutions: green bell pepper for poblano, additional beef broth + red wine vinegar for wine, regular diced tomatoes for fire-roasted, pinto or kidney beans for black beans.
Tips: brown meats in a wide skillet, drain fat by tilting the pan, keep a gentle simmer, and let the chili rest 15 minutes before serving. To stretch the recipe, add an extra can or two of beans.
Make ahead: can be made 1–2 days ahead and refrigerated. Reheat gently on the stovetop. Freezer-friendly: freeze in airtight containers for 1–2 months; thaw in the refrigerator and reheat on low.
Nutrition
Serving: 1 | Calories: 415 kcal | Carbohydrates: 10 g | Protein: 23 g | Fat: 30 g | Saturated Fat: 11 g | Fiber: 4 g
Nutritional values are estimates and may vary based on ingredients and portion sizes.
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