HomeNewAppetizersChickenDessertsPastaSaladsSoups & StewsVegetables
Recipe Categories
Helpful Info
Other Recipe Links

Chorizo Chili

Chorizo Chili
Yield:   8-10 servings
Cook Time:   3 hours to all day
Tips:   To remove extra unwanted grease from the chili, refrigerate until grease thickens at the top, then scrape the grease off. See recipe on how to thicken chili.
Suggestion:   Serve with garnish toppings of heated kidney beans, diced onions and shredded cheese. Delicious served with Bran Cornbread or Cornbread topped with butter and drizzled with honey.
Chorizo Chili is a powerfully flavored chili that features pork chorizo and lean ground beef. This chili recipe leans on the spicy side, but you can always reduce the amount of peppers (cayenne and white) to adjust the spiciness to your liking. Because it is made without beans (beans can be served on the side when the chili is served), the chili does not become too thick during the cooking process, allowing it to cook
in its own delicious juices and retain moisture (beans tend to soak up moisture if they are added to the chili while it cooks).

In addition to serving with a side of warmed kidney beans, Chorizo Chili is delicious served with other topping garnishes such as chopped onions, croutons, oyster or other small crackers and/or grated cheese (cheddar and jalapeno jack both taste great with this chili recipe). Eating chili is a personal experience, and serving the toppings on the side allows everyone to enjoy this chili dish exactly the way they like. Some prefer chili without beans, and this chili is fabulous with or without. Lastly, what would chili be without a big slice of cornbread topped with butter and drizzled with honey? LoveThatFood offers two types of cornbread, and both are delicious: Cornbread (a more traditional cornbread made with honey, and Bran Cornbread (a healthier version made with honey, bran flakes and whole wheat flour).



  • 3 lbs. lean ground beef
  • 12 oz. pork chorizo
  • 3 14-oz. cans beef broth
  • 1 8-oz. can tomato sauce
  • 1 tablespoon onion powder
  • 3/4 teaspoon cayenne pepper
  • 2 teaspoons beef bouillon granules or 2 cubes
  • 3/4 teaspoons garlic powder
  • 1 tablespoon cumin
  • 3/4 teaspoon white pepper
  • 1/4 cup plus 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/4 cup instant potato buds (also called potato flakes)


Brown ground beef until pink is gone, making sure to make a generous amount of beef chunks; drain. Stir in chorizo and cook for about 3 minutes, stirring frequently. Add all other ingredients and stir until blended. Cook for 1-3 hours (the longer you cook, the better the flavor). Cook for 3 hours or all day.

Note: Chili can be thickened with more instant potato buds (a small amount at a time), or thinned with a little beef broth or tomato sauce.

Serve with a side of heated kidney beans, grated cheese, diced onions and/or small crackers.

Other recipes you might like: