This isn’t just another chili recipe; this is the Mexican Chorizo Chili con Carne that has become a legend in my household. I remember the first time I made it, tweaking and tasting, the aroma of smoky chorizo and spices filling the kitchen. My family, usually a tough crowd with chili (everyone has their “perfect” version, right?), gathered around the stove, drawn in by the incredible smell. The verdict? Unanimous. Bowls were scraped clean, requests for seconds were enthusiastic, and it instantly became a staple for chilly evenings, game days, and whenever we craved something deeply comforting and packed with flavor. The secret, I believe, lies in the robust, spicy punch of authentic Mexican chorizo, which lays a foundation of flavor that ground beef alone simply can’t achieve. It’s rich, it’s smoky, it’s got just the right amount of heat, and every spoonful is a journey to flavortown. Prepare to fall in love!

The Ultimate Mexican Chorizo Chili con Carne Recipe

This recipe is designed to deliver maximum flavor with a hearty, satisfying texture. The combination of spicy Mexican chorizo and rich ground beef, simmered with aromatic vegetables, chiles, and a blend of spices, creates a chili that’s truly unforgettable.

Yields: 8-10 servings
Prep time: 30 minutes
Cook time: 1.5 – 2 hours (or longer for even deeper flavor)

Ingredients: The Foundation of Flavor

To craft this exceptional chili, you’ll need a vibrant array of fresh ingredients and quality spices. Here’s your shopping list:

For the Meats:
- 1 lb high-quality Mexican chorizo, casings removed (ensure it’s the fresh, crumbly kind, not dry-cured Spanish chorizo)
- 1.5 lbs ground beef (80/20 or 85/15 recommended for flavor and moisture)
Aromatics & Vegetables:
- 2 tablespoons olive oil (if needed, depending on chorizo fat content)
- 2 large yellow onions, chopped (about 2 cups)
- 3-4 bell peppers, assorted colors (e.g., red, yellow, orange), cored, seeded, and chopped (about 3 cups)
- 6-8 cloves garlic, minced (about 2 tablespoons)
- 2-3 jalapeño peppers, minced (seeds removed for less heat, leave some in for more of a kick)
- 1-2 chipotle peppers in adobo sauce, minced (plus 1 teaspoon of the adobo sauce for smoky depth)
Tomatoes & Beans:
- 1 (28-ounce) can crushed tomatoes (preferably fire-roasted for extra smokiness)
- 1 (15-ounce) can diced tomatoes, undrained (fire-roasted if available)
- 1 (6-ounce) can tomato paste
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans or black beans, rinsed and drained
Liquids & Spices:
- 4 cups beef broth (low sodium preferred, so you can control saltiness)
- 1/4 cup high-quality chili powder (use a blend you trust)
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika (sweet or hot, to your preference)
- 1 tablespoon dried oregano (Mexican oregano if you can find it)
- 1-2 teaspoons cayenne pepper (optional, adjust to your heat preference)
- 1 teaspoon cocoa powder (unsweetened – a secret ingredient for depth!)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Optional Garnish & Thickener:
- 2 tablespoons masa harina mixed with 1/4 cup warm water (for thickening, if desired)
- Fresh cilantro, chopped
- Sour cream or Mexican crema
- Shredded cheddar, Monterey Jack, or a Mexican blend cheese
- Sliced green onions
- Lime wedges
- Crushed tortilla chips

Instructions: Building Flavor Step-by-Step

Follow these detailed instructions to create a chili that will wow your taste buds. Patience during the simmering process is key to developing deep, complex flavors.

Brown the Chorizo:
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the Mexican chorizo to the hot pot. Break it apart with a spoon and cook, stirring frequently, until it’s nicely browned and cooked through, about 8-10 minutes. The fat will render out, creating a flavorful base.
- Using a slotted spoon, remove the cooked chorizo from the pot and set it aside on a plate. Leave about 2 tablespoons of the rendered chorizo fat in the pot. If there isn’t enough fat, add the olive oil.
Brown the Ground Beef:
- Add the ground beef to the same pot. Break it up with a spoon and cook over medium-high heat until well-browned, about 8-10 minutes. Drain off any excess fat. Do not remove the beef from the pot.
Sauté the Aromatics:
- Add the chopped onions and bell peppers to the pot with the ground beef. Cook, stirring occasionally, until the onions are translucent and the peppers have softened, about 7-9 minutes.
- Stir in the minced garlic, jalapeño peppers, and minced chipotle peppers (with adobo sauce). Cook for another 2-3 minutes until fragrant. Be careful not to burn the garlic.
Bloom the Spices:
- Add the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), and cocoa powder to the pot.
- Stir well to combine everything with the meat and vegetables. Cook for 2-3 minutes, stirring constantly. This step, known as “blooming,” toasts the spices and deepens their flavor significantly.
Deglaze and Add Liquids:
- Pour in about 1 cup of the beef broth. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond) – these are packed with flavor!
- Add the remaining beef broth, the crushed tomatoes, diced tomatoes (undrained), and the reserved cooked chorizo back into the pot. Stir everything together thoroughly.
- Add the bay leaves.
Simmer to Perfection:
- Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or preferably 1.5 to 2 hours. The longer it simmers, the more the flavors will meld and deepen.
- Stir occasionally to prevent sticking and to ensure even cooking. If the chili becomes too thick during simmering, you can add a little more beef broth or water.
Add the Beans (and Optional Thickener):
- After the initial simmering time, stir in the rinsed and drained kidney beans and pinto/black beans.
- If you prefer a thicker chili and it’s not quite there yet, this is the time to add the masa harina slurry. Whisk the masa harina with warm water until smooth, then stir it into the chili.
- Continue to simmer, uncovered, for another 20-30 minutes, allowing the beans to heat through and the flavors to incorporate further. If you added masa harina, this will also allow it to thicken the chili.
Final Seasoning and Rest:
- Remove the bay leaves from the chili.
- Taste the chili and adjust seasonings as needed. You might want to add more salt, pepper, or a pinch more cayenne for heat. A squeeze of lime juice at this stage can also brighten the flavors.
- Turn off the heat and let the chili rest for at least 15-20 minutes before serving. This allows the flavors to settle and marry even more. Chili is often even better the next day!

Nutrition Facts

Servings: Approximately 8-10 hearty servings
Calories per serving (estimated): Approximately 450-550 calories, depending on the specific ingredients used (especially fat content of meats) and serving size.

(Disclaimer: Nutritional information is an estimate and can vary based on the exact ingredients, brands, and portion sizes used. For precise nutritional data, consider using a recipe nutrition calculator with your specific ingredients.)

Preparation Time

Active Preparation Time (Chopping, Browning): Approximately 30-40 minutes
Cooking Time (Simmering): 1.5 – 2 hours (can be simmered longer for deeper flavor)
Total Time: Approximately 2 hours to 2 hours 40 minutes (plus resting time)

How to Serve Your Mexican Chorizo Chili con Carne

Serving this chili is an experience in itself! Offer a variety of toppings and accompaniments so everyone can customize their bowl.

Classic Bowl Presentation:
- Ladle generously into deep bowls.
- Set up a “toppings bar” with small bowls of:
  - Sour cream or Mexican crema
  - Shredded cheese (Cheddar, Monterey Jack, Colby Jack, or a Mexican blend)
  - Freshly chopped cilantro
  - Sliced green onions or finely diced red onion
  - Crushed tortilla chips or Fritos
  - Pickled jalapeños for extra heat
  - A dollop of guacamole
  - Lime wedges for a fresh citrusy squeeze
Beyond the Bowl – Creative Serving Ideas:
- Chili Cheese Fries: Ladle over crispy French fries and top with melted cheese.
- Chili Dogs: A perfect topping for grilled hot dogs in buns.
- Stuffed Baked Potatoes: Split open a fluffy baked potato and fill it with chili and your favorite toppings.
- Nachos Supreme: Use as the meaty base for an epic platter of nachos.
- Chili Mac: Serve over a bed of cooked macaroni pasta, topped with cheese.
- Taco Salad Base: Use warm chili as the protein base for a hearty taco salad with lettuce, salsa, and avocado.
Perfect Pairings (Sides):
- Cornbread: Classic! Sweet or savory cornbread muffins or slices are perfect for soaking up the chili.
- Warm Tortillas: Flour or corn tortillas, warmed, are great for dipping.
- Steamed Rice: White or brown rice can be served alongside or underneath the chili to make it an even more substantial meal.
- Simple Green Salad: A light, crisp green salad with a vinaigrette dressing can offer a refreshing contrast to the rich chili.

Additional Tips for Chili Perfection

Elevate your chili game with these five expert tips:

Choose Quality Chorizo: The star of this dish is the Mexican chorizo. Seek out a good quality, fresh (uncooked, crumbly) variety from a butcher or a store with a good Latin American section. The flavor and fat content can vary, so find one you love. Avoid Spanish chorizo, which is a dry-cured sausage and has a completely different texture and flavor profile.
Don’t Rush the Simmer: Time is your friend when making chili. The long, slow simmer allows all the complex flavors from the meats, spices, chiles, and aromatics to meld together into a harmonious and deeply satisfying dish. If you have the time, simmering for 2 hours or even a bit longer (on very low heat, stirring occasionally) will yield incredible results.
Bloom Your Spices: Cooking the dry spices (chili powder, cumin, paprika, etc.) in a bit of fat with the aromatics before adding liquids is crucial. This “blooming” process toasts the spices, unlocking their aromatic compounds and intensifying their flavor, leading to a much richer and more nuanced chili.
Taste and Adjust Seasoning at the END: While you season in layers, the final taste test is critical. After the chili has simmered and the flavors have melded, taste it. Does it need more salt? A bit more heat (cayenne)? A touch of acidity (lime juice or a splash of vinegar)? Adjusting at the end ensures the final product is perfectly balanced to your liking.
Better The Next Day: Like many stews and braises, chili con carne often tastes even better the day after it’s made. The flavors continue to meld and deepen as it rests in the refrigerator. So, if you can, make it a day ahead for an even more incredible culinary experience! Reheat gently on the stovetop.

FAQ: Your Mexican Chorizo Chili Questions Answered

Q1: What’s the difference between Mexican Chorizo and Spanish Chorizo? Can I use Spanish?
A1: They are very different! Mexican chorizo is a fresh, raw ground pork sausage seasoned with vinegar and various chili peppers (like ancho, guajillo), giving it a spicy, crumbly texture when cooked. It needs to be cooked before eating. Spanish chorizo is a cured or semi-cured (often smoked) sausage made with chopped pork, paprika, and garlic. It’s firm and can be sliced and eaten without cooking. For this chili recipe, you absolutely need Mexican chorizo for its distinct flavor profile and texture. Using Spanish chorizo would result in a very different dish.

Q2: Can I make this chili less spicy or more spicy?
A2: Absolutely! To make it less spicy, reduce or omit the jalapeños (and be sure to remove all seeds and membranes). You can also reduce or omit the chipotle peppers in adobo and the cayenne pepper. Use a mild chili powder. To make it spicier, leave the seeds in the jalapeños, add more chipotle peppers or adobo sauce, increase the cayenne pepper, or even add a dash of your favorite hot sauce at the end. You could also incorporate hotter chiles like serranos or habaneros (with caution!).

Q3: Can I make this chili in a slow cooker?
A3: Yes, this recipe adapts beautifully to a slow cooker! Brown the chorizo and ground beef on the stovetop as directed in steps 1 and 2. Sauté the aromatics (onions, bell peppers, garlic, jalapeños, chipotles) and bloom the spices (steps 3 and 4) in the same pot. Then, transfer everything (browned meats, sautéed vegetables, spices, tomatoes, broth, bay leaves) to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Add the beans and masa harina slurry (if using) during the last 30-45 minutes of cooking.

Q4: What can I use if I can’t find Mexican chorizo?
A4: If you absolutely cannot find Mexican chorizo, you could try to mimic its flavor. Use an equal amount of plain ground pork and add 1-2 tablespoons of a good quality chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1 teaspoon red wine vinegar, and a pinch of oregano and cloves per pound of pork. Mix well and let it sit for at least 30 minutes before browning. However, the authentic flavor of pre-made Mexican chorizo is hard to replicate perfectly. Another option is to use a spicy Italian sausage (casings removed) and add extra smoked paprika and a bit more chili powder, though the flavor profile will be different.

Q5: How long will this chili last, and can I freeze it?
A5: Stored properly in an airtight container in the refrigerator, this Mexican Chorizo Chili con Carne will last for 3-4 days. It’s excellent for leftovers! For longer storage, chili freezes exceptionally well. Cool the chili completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3-4 months. To reheat, thaw it overnight in the refrigerator and then gently reheat on the stovetop or in the microwave, adding a little broth or water if it has thickened too much.

Mexican Chorizo Chili con Carne Recipe