Click for Cookbook LOGIN
"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mexican Chorizo Chili Recipe

  Tried it? Rate this Recipe:


Mexican Chorizo Chili image


This recipe for Mexican Chorizo Chili, by , is from Around the World Chili Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

LaShondia McNeal


•1 pound Premio Fresh Mexican Brand Chorizo, casings removed
•1 pound ground beef
•1 teaspoon cumin
•1 teaspoon coarse sea salt
•1/2 teaspoon oregano
•1/4 teaspoon black pepper
•1 1/2 tablespoons cooking oil
•1 large onion, diced
•2 large red bell pepper, seeded and diced
•1 tablespoon minced garlic
•1/2 teaspoon red pepper flakes
•4 15-ounce cans black beans, drained and rinsed
•2 32-ounce boxes beef broth
•2 15-ounce cans diced tomatoes
•1 6-ounce can tomato paste
•2 tablespoons chili powder
•to serve: cilantro, cheese, jalapenos, limes

1.In a large bowl, add chorizo, ground beef, cumin, salt, oregano and black pepper. Mix together until well combined.

2.In a large pot or Dutch oven (5 quarts or larger) over medium-high heat, add meat and brown until cooked through, about 8-10 minutes. Drain off grease, transfer meat to a large bowl and set aside.

3.In the same pot, add the cooking oil, onions and peppers. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until the veggies are soft and the onions have begun to caramelize.

4.Add garlic and red pepper flakes. Cook for 1 to 2 minutes, until garlic is fragrant.

5.Add black beans, beef broth, diced tomatoes, tomato paste, chili powder and the cooked chorizo and ground beef. Mix together and bring to a boil. Reduce heat to simmer and cook for 1 hour, stirring occasionally, until the liquid reduces to your liking.

6.Taste and season with salt and more red pepper flakes as needed. Serve with cilantro, cheese, jalapenos and fresh limes.

To freeze: First, cool the chili down completely by placing it in the fridge. Once chilled, store in freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!