Beef and Chorizo Chili with Sweet Potatoes
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This Beef and Chorizo Chili with Sweet Potatoes is a hearty one-pot dinner that’s ready in about 40 minutes. Mexican chorizo adds plenty of savory flavor and a little heat, while the sweet potatoes balance everything with just the right amount of sweetness.
Top your bowl with avocado, shredded cheddar, sour cream, green onions, cilantro, or a handful of tortilla chips for an easy dinner that’s especially good on a chilly night or game day.
Living in Kansas City, football season and a big pot of chili pretty much go hand in hand. I’ve been making this beef and chorizo version for years, and it’s one of those recipes that works just as well for feeding the family as it does for a game-day crowd.
What makes this chili different is the combination of spicy Mexican chorizo and sweet potatoes. The chorizo seasons the entire pot as it cooks, while the sweet potatoes mellow the heat and make the chili extra hearty.
If you like a heart soup, try my corn chowder, vegetable beef soup, creamy chicken soup, and cheeseburger soup. They’re all easy, satisfying dinners that make enough to feed the family with plenty left over for lunch.
Why You’ll Love This Beef and Chorizo Chili
- Ready in about 40 minutes: You get a hearty pot of chili without letting it simmer on the stove all afternoon.
- Beef and chorizo: Ground beef keeps the chili hearty, while Mexican chorizo adds extra seasoning and a little heat.
- Sweet and spicy: Sweet potatoes are a great match for the chorizo and optional chipotle chili powder.
- One-pot dinner: Everything cooks in one Dutch oven or large stockpot for easy cleanup.
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Ingredients
Recipe Notes
- Ground beef – I use ground beef along with the chorizo to give this chili plenty of hearty flavor. The chorizo contains quite a bit of fat, so be sure to drain excess grease after browning the meat if needed.
- Mexican chorizo – Be sure to buy fresh Mexican chorizo, which is uncooked and has a soft texture similar to ground meat. It crumbles as it cooks and seasons the entire pot. Spanish chorizo is cured and firm, so save that variety for another recipe.
- Sweet potatoes – Cut the sweet potatoes into approximately ½-inch cubes. Keeping the pieces small and fairly uniform is important so they become tender during the 30-minute simmer.
- Chipotle chili powder – This is optional but adds a delicious smoky heat. Leave it out for a milder chili, or adjust the amount depending on how much heat you like.
- Black beans – The beans are optional. I like black beans here, but pinto or kidney beans are also good choices. Be sure to rinse and drain canned beans before adding them to the chili.
- Water – One cup of water gives the chili the consistency I like without overpowering all the flavor coming from the chorizo, tomatoes, and seasonings. You can substitute beef broth if you prefer.
See the recipe card below for a complete list of ingredients and measurements.
Jill’s Top Tips
- Keep those sweet potatoes small. Aim for approximately ½-inch cubes so they’re tender by the time the chili finishes simmering.
- Taste before adding additional salt. Chorizo varies quite a bit from brand to brand, so you may find that your chili needs very little additional salt.
- Adjust the heat to your family. Leave out the chipotle chili powder for a milder version, start with 1 teaspoon for some smoky heat, or use the full 2 teaspoons if you like your chili spicier.
How to make Mexican chorizo chili
Step 1: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion and red bell pepper and cook for about 3–4 minutes, until they begin to soften.
Add the minced garlic and cook for another 30 seconds, stirring frequently.
Step 2: Add the ground beef and Mexican chorizo. Cook for about 7–10 minutes, breaking the meat apart with a wooden spoon, until the beef is no longer pink and the chorizo is completely cooked.
Drain excess grease if needed.
Step 3: Stir in the chili powder, optional chipotle chili powder, cumin, onion powder, garlic powder, salt, and black pepper.
Add the diced tomatoes, tomato paste, tomato sauce, green chiles, diced sweet potatoes, and optional black beans. Stir until everything is well combined.
Step 4: Pour in 1 cup of water and stir.
Bring the chili to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for about 30 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
If your sweet potatoes aren’t quite tender after 30 minutes, continue simmering for another 5–10 minutes.
Step 5: Taste and adjust the salt and seasonings as needed.
Spoon the hot chili into bowls and add avocado, shredded cheddar, sour cream, green onions, cilantro, tortilla chips, or your favorite chili toppings.
Recipe Variations
- Add beans: Black beans are optional, but pinto beans or kidney beans work well too.
- Add more vegetables: Stir in corn or an additional diced bell pepper.
- Add smoky heat: Add a little chopped chipotle pepper in adobo sauce for another layer of smoky flavor.
- Make it milder: Leave out the chipotle chili powder and choose a mild Mexican chorizo.
- Make thicker chili: Let the chili simmer uncovered a little longer, or stir in an additional tablespoon or two of tomato paste. I don’t recommend adding extra liquid if your goal is a thicker chili.
What to Serve with Chorizo Chili
I’ll either serve garlic bread, easy drop biscuits, or a simple salad, but honestly, we love serving simply with crackers or tortilla chips.
Slow Cooker Beef and Chorizo Chili
This recipe can also be made in the slow cooker, but don’t skip browning the meat first.
Sauté the onion, bell pepper, and garlic, then add the ground beef and chorizo and cook until the meat is completely browned. Drain excess grease as needed.
Transfer the meat and vegetables to the slow cooker and add the remaining ingredients. Stir well, cover, and cook on LOW for 5–6 hours, or until the sweet potatoes are tender.
Do you like to meal prep? Store the soup individually for quick and easy lunches and dinners all week.
Storage, Freezing, and Reheating
Refrigerator: Let the chili cool, then transfer it to an airtight container and refrigerate for up to 4 days. I like portioning leftovers into individual containers for easy lunches.
Freezer: Cool completely and transfer to freezer-safe containers or freezer bags. Freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat individual servings in the microwave or warm the chili in a saucepan over medium-low heat, stirring occasionally, until heated through. If the chili becomes thicker after refrigeration, add a splash of water or beef broth as it reheats.
Looking for more easy comfort-food dinners? Browse my ground beef category for more family-friendly ideas.
FAQ
Use fresh Mexican chorizo for this recipe. It is uncooked, soft, and crumbles similarly to ground beef when browned. Spanish chorizo is cured and firm, so it won’t cook into the chili the same way.
It has some heat, but exactly how spicy it is will depend on the Mexican chorizo you use. The chipotle chili powder is optional, which makes it easy to adjust the heat. Leave it out for a milder chili or add 1–2 teaspoons for more smoky heat.
Absolutely. Chili reheats very well, so you can make it a day ahead and store it covered in the refrigerator. Reheat it gently on the stovetop, adding a splash of water or beef broth if it has thickened overnight.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
One-Pot Beef and Chorizo Chili with Sweet Potatoes
Ingredients
- 1 Tablespoon Olive Oil
- 1 small Onion Diced
- 2 cloves Minced Garlic
- 1 cup Red Bell Pepper Diced
- 1 pound Ground Beef
- 1 pound Chorizo
- 4 teaspoon Chili Powder
- 2 teaspoon Chipotle Chili Powder Optional
- 2 teaspoon Cumin
- 2 teaspoon Onion Powder
- 2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 15 oz Diced Tomatoes
- 2 Tablespoon Tomato Paste
- 2 15 ounce Tomato Sauce
- 2 4 ounce Green Chiles
- 4 cup Diced Sweet Potato
- 1 15 oz Black Beans Optional
- 1 cup Water
Instructions
- Heat olive oil in a large Dutch oven or stock pot, add olive oil, garlic, diced onion and diced red pepper and cook over medium heat until the vegetables soften.1 Tablespoon Olive Oil, 1 small Onion, 1 cup Red Bell Pepper, 2 cloves Minced Garlic
- Add ground beef and chorizo and cook, breaking apart the meat with a wooden spoon, until no longer pink.1 pound Ground Beef, 1 pound Chorizo
- Add spices, diced tomatoes, tomato sauce, green chiles, diced sweet potato, and black beans.4 teaspoon Chili Powder, 2 teaspoon Chipotle Chili Powder, 2 teaspoon Cumin, 2 teaspoon Onion Powder, 2 teaspoon Garlic Powder, 1 teaspoon Salt, 1 teaspoon Black Pepper, 2 15 oz Diced Tomatoes, 2 Tablespoon Tomato Paste, 2 15 ounce Tomato Sauce, 2 4 ounce Green Chiles, 4 cup Diced Sweet Potato , 1 15 oz Black Beans
- Add the water and simmer over medium-low heat for 30 minutes or until the sweet potatoes are cooked through.1 cup Water
- Serve immediately with your favorite toppings.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Notes
Recipe Variations
Add beans: Black beans are optional, but pinto beans or kidney beans work well too. Add more vegetables: Stir in corn or an additional diced bell pepper. Add smoky heat: Add a little chopped chipotle pepper in adobo sauce for another layer of smoky flavor. Make it milder: Leave out the chipotle chili powder and choose a mild Mexican chorizo. Make thicker chili: Let the chili simmer uncovered a little longer, or stir in an additional tablespoon or two of tomato paste. I don’t recommend adding extra liquid if your goal is a thicker chili. Change the protein – Substitute chicken chorizo as a lower sodium option.Nutrition
Comments
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Chili is the perfect comfort food at any time and your recipe with both beef and chorizo sounds fabulous. All the spices in this dish are over-the-top yummy and I love that you added diced sweet potatoes. BTW, I love all of your photos. Thanks for sharing!
Thank you Kristy! This recipe was so fun to shoot!
Love this, I would have never thought to put sweet potatoes in chili, but this was fantastic!!
Potatoes do not belong in chili.
I completely understand your hesitation, but I am a huge fan of sweet and spicy together. Let me know if you change your mind and decide to make it. Have a great day!