Prep Time
Cook Time
1h 30m
Ready In

"The chorizo gives this a very good flavor. Spice it with whatever you like. I used a habanero spice mix called "Hotter than Hell". But this doesn't have to be hot if you like it mild. Just season with whatever you are comfortable with."

Original recipe yields 5 servings


  • Serving Size: 1 (553.3 g)
  • Calories 959.7
  • Total Fat - 67 g
  • Saturated Fat - 23.4 g
  • Cholesterol - 200.7 mg
  • Sodium - 2768.4 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 5.9 g
  • Sugars - 14.8 g
  • Protein - 61.6 g
  • Calcium - 100.3 mg
  • Iron - 7.4 mg
  • Vitamin C - 33.7 mg
  • Thiamin - 0.9 mg

Step 1

Brown ground beef and chorizo with onion in a large heavy pan, breaking up meat lumps. Drain any fat.

Step 2

Add garlic paste, salt, pepper, cumin, paprika, chile powder, and ground habanero (or any other hot pepper or sauce you would like, in whatever quantity you like).

Step 3

Stir in beef broth and crushed tomatoes, and simmer covered, for 1 hour, stirring occasionally, or place in crock pot and cook on low for 8-10 hours.

Step 4

Stir in beans, if using, and continue to cook until beans are hot.

Tips & Variations

No special items needed.


I have never made/had chorizo in chili and it was a very welcome addition. This had a great flavor between the chorizo, spices and concentrated beef broth. I used less salt, the optional beans, but not the optional habanero. It was still very spicy (next time will halve the chorizo, since the kind we get is pretty hot).

review by:
(22 Sep 2015)


You have a winner here I don't know what one ingredient took this over the top I'm guessing it was the combination of all of them, at any rate this will go straight into my keeper recipebook, thank you Sue!

review by:
(3 Mar 2013)


Must give this a go. I love chorizos.

review by:
(2 Mar 2013)