Ground beef chorizo chili is an easy weeknight meal and a crowd pleaser for sure. My dad is the chili king of our family. He makes the absolute best chili, so naturally, I looked to him for advice once I was out on my own and wanted to make chili. Over the years, I have tweaked and (in my opinion) perfected my recipe which is based on his. He always used a pound of ground beef and a pound of ground pork. I opted for even more flavor and chose Firsthand Food’s chorizo. Soooo good.
- 1 package Firsthand Foods Ground Beef (approx. 1 lb.)
- 1 package Firsthand Foods Chorizo (approx. 1 lb.)
- 1 Tbs. Olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 – 15 oz. can diced tomatoes
- 1 – 8 oz. can tomato sauce
- 1 – 4 oz. can green chiles (mild or hot)
- 2 cans of beans: pinto, black, kidney, garbanzo
- 3 cups beef or vegetable stock
- 2 Tbs. mild chili powder
- 2 tsp. Ground cumin
- 1 tsp. Salt
- Crumble the ground beef and chorizo into a stockpot over medium-high heat. Using a spatula, chop up meat as it cooks so there are no large pieces. Continue cooking for 10-15 minutes or until the mixture is cooked through and no pink remains. Drain and set aside.
- Wipe out the stockpot and return it to the stovetop on medium heat. Add the olive oil and the diced onion. Sauté over medium heat for 5-7 minutes or until the onion is softened.
- Add the garlic and sauté for 1 more minute. Then add the chili powder and ground cumin. Stir to combine.
- Add the can of diced tomatoes, tomato sauce, and green chiles. Stir to combine ingredients.
- Add the cooked and drained ground beef and chorizo mixture. Then add the beef or vegetable stock and the salt. Stir to combine and turn heat up to medium-high. Bring chili to a simmer. Turn down heat if needed. Simmer the mixture stirring occasionally for 25 minutes.
- Meanwhile, rinse and drain the canned beans. Set aside.
- After simmering for 25 minutes, add the beans and stir to combine. Continue simmering for 5 minutes.
- Ladle into bowls and serve with grated cheese and sour cream.
Note: If chili is too thick, add more stock ½ cup at a time. If it is too loose or more like soup, cook 5-10 minutes longer before adding the beans.