Beef and Chorizo Chili Recipe

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This Beef and Chorizo Chili recipe has the most delicious twist – sweet potatoes! You’ll love this unique take on an American classic because, let’s face it, there’s nothing better than a big ole’ pot of chili!

We are big football fans around here, and a big pot of chili goes perfect with game day. Living in the Midwest (Kansas City), it’s easy to get into all of the football fun. There are so many one-pot great options for serving at halftime for a big crowd, and this one always gets rave reviews. I’ve made this flavorful chili on repeat for the last few years.

If you like a heart soup, try my corn chowder, vegetable beef soup, creamy chicken soup, and cheeseburger soup. They’ve all proven to be big crowd-pleasers!

Why you’ll love this chili recipe

• Simple Ingredients – You’ll easily find everything at your local grocery store.
• Flavor Combination – There is a complex flavor combination, unlike other chili recipes. The sweet from the sweet potatoes and the spicy from the chorizo is an excellent combination, especially if you like spicy food.
• One-Pot Dinner—This chili is made in one large Dutch oven. Yes, it’s a one-pot chili with great flavor! Want to try more one-pot dinners? Try my One-Pot Chicken Fajita Skillet and Hamburger Green Bean Casserole.
• Family Favorite – The whole family will love this recipe when you add your favorite toppings. I recommend avocado, cheddar cheese, sour cream, green onions, cilantro, and tortilla chips.

Ingredients and substitutions

A full list of ingredients are in the recipe card below:

• Onion – Add diced onions for a sweet and crunchy texture.
• Ground Beef – 80 / 20 is best for this recipe.
• Chorizo Sausage – Mexican chorizo is most often made ground pork, but it can be made with beef, chicken or turkey.
• Red Bell Pepper – Throw in some diced red bell peppers for a pop of color and flavor.
• Spices – Chili powder, ground cumin, onion powder, garlic powder, salt, and black pepper.
• Chipotle Chili Powder (Optional) – Spice up the chili by adding chipotle chili powder for an extra smoky flavor. I’ve also used a tablespoon of chipotle peppers in adobo sauce.
• Diced Tomatoes, Tomato Paste, Tomato Sauce – These make the base of the chili.
• Diced Sweet Potato – The sweetness of the potatoes goes so well with the spice from the chorizo and chipotle chili powder.
• Water – Beef broth is a good substitution.
• Black Beans (Optional) – Lastly, add black beans if desired. They’ll make your chili even heartier! Kidney beans or pinto beans are great substitutions.

How to make Mexican chorizo chili

Step 1: Heat olive oil in a large Dutch oven or large skillet over medium-heat. Add cloves of garlic, diced onion and diced red bell pepper and cook over medium heat until the vegetables soften.

Step 2: Add ground beef and chorizo and cook, breaking apart the meat with a wooden spoon until no longer pink. Drain fat as needed, but remember that the fat gives flavor.

Step 3: Add spices, diced tomatoes, tomato paste, tomato sauce, green chiles, diced sweet potato, and black beans.

Step 4: Add the water and simmer over medium-low heat for 30 minutes or until the sweet potatoes are cooked through.

Step 5: Serve immediately with your favorite toppings.

Ways to serve chipotle chili

• Serve it over a bed of rice or couscous.
• Use it as a topping for tacos, nachos, or quesadillas.
• Turn it into a dip.
• Make a big batch of chili and save the leftover chili for chili dogs.
• Add this Mexican-style chorizo chili to a baked potato or potato skins.

Slow cooker directions

You’ll follow the same instructions for cooking the chili in a slow cooker, except you will add all the ingredients to the crockpot after you have sauteed the vegetables and cooked the meat.

Once all the ingredients are in the slow cooker, place the lid, turn it to low and wait 5 – 6 hours until the sweet potatoes are soft.

Storage

Fridge: The best way to store beef and chorizo chili for the next day is to let it cool completely before transferring it to an airtight container and storing it in the refrigerator. It will last up to 5 days in the fridge when stored properly.

Do you like to meal prep? Store the soup individually for quick and easy lunches and dinners all week.

Freeze: After cooling completely, leftover chili should be transferred to an airtight container or freezer-safe bag. It will last for six months in the freezer.

Reheating: Reheat the chili on the stove top over medium-high heat until the chili is heated through.

FAQ

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.

Tips for chorizo chili

• Add more vegetables – Corn, bell peppers, and carrots are all good choices.
• Thicker Chili – If you like a thick chili, add another can of diced tomatoes with their juice or additional tomato paste.
• Add some spice – Do you like it hot? Stir in cayenne pepper powder, smoked paprika, or chopped jalapenos to add heat.
• Change the protein – Substitute chicken chorizo as a lower sodium option.

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