Firsthand Foods Ground Beef Chorizo Chilic

Ground Beef Chorizo Chili

Written by ,

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



  1. 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.
  2. 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.
  3. Add the garlic and sauté for 1 more minute. Then add the chili powder and ground cumin. Stir to combine.
  4. Add the can of diced tomatoes, tomato sauce, and green chiles. Stir to combine ingredients.
  5. 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.
  6. Meanwhile, rinse and drain the canned beans. Set aside.
  7. After simmering for 25 minutes, add the beans and stir to combine. Continue simmering for 5 minutes.
  8. Ladle into bowls and serve with grated cheese and sour cream.

Serves 8

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.