This beef chili recipe is rich, bold, and deeply flavorful thanks to a combination of ground beef, spicy chorizo, beans, crushed tomatoes, and warm spices simmered low and slow. In this post, I’ll walk you through how to make an easy, crowd‑pleasing chili that’s hearty, customizable, and even better the next day—plus my expert tips for building flavor, choosing toppings, and making it ahead.
Table of Contents
- Why You Can Trust This Beef Chili Recipe
- Why I Love This Beef Chili
- Ingredient Breakdown & Tips
- How to Make Chorizo Beef Chili
- Substitutions & Variations
- Favorite Toppings
- How to Store & Reheat
- FAQ: Beef Chili Recipe
- Final Thoughts
- Connect With Me
What makes this chili different is the addition of chorizo and a splash of ginger ale or beer, which adds subtle sweetness, balance, and complexity you won’t find in a classic beef chili recipe. This is a method I’ve tested over and over, whether for cozy family dinners or feeding a crowd on game day.
Why You Can Trust This Beef Chili Recipe
I’m a lifestyle, home, and entertaining expert and professional recipe developer, and chili is one of those dishes I’ve made more times than I can count. I’ve tested this beef chili recipe using different ground meat ratios, bean combinations, liquids, and cook times until I landed on a version that’s bold, balanced, and reliably delicious.
I also cook for real life—busy weeknights, casual gatherings, and make‑ahead meals—so this chili recipe is approachable, forgiving, and adaptable. If you’ve ever wanted a greatest chili recipe that tastes like it simmered all day (without being fussy), you’re in the right place.
Why I Love This Beef Chili
This isn’t just another basic chili recipe. The combination of ground beef and chorizo gives the chili incredible depth, while bell peppers, garlic, chili powder, cumin, and crushed tomatoes build layers of flavor. The beans make it hearty and satisfying, and the slow simmer brings everything together into a rich, spoon‑coating chili.
It’s the kind of chili you serve with tortilla chips, sour cream, and your favorite toppings—and then go back for seconds.
How to Properly Freeze Chili: All you Need to Know
Ingredient Breakdown & Tips
Here’s what makes this ground beef chili especially flavorful:
- Sugar: Just a tablespoon helps balance heat and tomatoes.
- Ground Beef & Chorizo: The mix of ground meat creates a chili that’s savory, slightly smoky, and never bland. I don’t drain the fat—it’s flavor.
- Kidney Beans & Black Beans: A classic pairing that adds texture and protein. Pinto beans also work well.
- Crushed Tomatoes: Forms the base of the chili and balances the spice.
- Bell Peppers & Onion: Add sweetness and body to the chili.
- Chili Powder & Cumin: Essential for classic beef chili flavor.
- Ginger Ale or Beer: This is the secret. It rounds out acidity, enhances spice, and gives the chili a subtle depth you can’t quite put your finger on.
How to Make Chorizo Beef Chili
Directions
- Heat olive oil in a large Dutch oven or pot over medium heat.
- Add diced onion and cook for about 5 minutes until soft. If onions stick, deglaze with a splash of white wine or beef broth.
- Add ground beef and chorizo. Cook until browned, breaking up the meat. Do not drain the grease.
- Add bell peppers and garlic. Cook for 3–4 minutes until softened.
- Stir in kidney beans, black beans, crushed tomatoes, chili powder, cumin, salt, black pepper, sugar, and red pepper flakes.
- Pour in ginger ale or beer and stir to combine.
- Bring to a boil, then reduce heat to low. Simmer uncovered for 60 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve hot with favorite toppings.
Expert Tips for the Best Beef Chili
Don’t rush the simmer. Chili gets better with time—this is where the magic happens.
Use a heavy pot or Dutch oven for even heat and better flavor development.
Skip draining the meat. The fat carries spice and flavor throughout the chili.
Make it ahead. Chili tastes even better the next day.
Like it thicker? Simmer uncovered longer or mash some beans into the chili.
Substitutions & Variations
- Slow Cooker: Brown everything first, then cook on low for 6–8 hours.
- Spicier Chili: Add chipotle powder or extra red pepper flakes.
- Bean Swap: Pinto beans or chili beans work beautifully.
- No Alcohol: Ginger ale adds sweetness without alcohol, or use beef broth.
- Lighter Version: Use ground turkey and turkey chorizo.
Favorite Toppings
- Sour cream or Greek yogurt
- Tortilla chips or cornbread
- Shredded cheddar or Monterey Jack
- Green onions or cilantro
- Pickled jalapeños
How to Store & Reheat
Reheat: Gently warm on the stove over medium heat or in the microwave.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months.
FAQ: Beef Chili Recipe
Can I make this chili without beans?
Absolutely. Simply omit the beans for a meat‑forward beef chili.
Is this a classic beef chili?
It’s inspired by classic beef chili, but elevated with chorizo and a subtle sweet finish.
Can I use diced tomatoes instead of crushed?
Yes—expect a chunkier texture.
How long should chili simmer?
At least 60 minutes, but longer equals deeper flavor.
Final Thoughts
This beef chili recipe is bold, comforting, and designed for real life. It’s the kind of chili that brings people back to the table, fills the house with incredible aroma, and becomes a go‑to recipe you make again and again.
Whether it’s game day, a cozy Sunday, or a weeknight dinner, this is a best chili recipe worth keeping in your rotation.
If you try it, let me know your favorite toppings—I love seeing how you make it your own.
Connect With Me
Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!
Spicy Beef and Chorizo Chili
This beef chili with chorizo is rich, spicy, and packed with flavor. A hearty one-pot recipe that’s perfect for game day, weeknights, or make-ahead meals!
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 lb chorizo sausage
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 yellow onion, diced
- 2 bell peppers (red and yellow), chopped
- 5 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups ginger ale or beer
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp sugar
- ½ tsp red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 5 minutes until soft. Deglaze with a splash of broth or white wine if needed.
- Add ground beef and chorizo. Cook until browned, breaking it up with a spoon. Don’t drain the fat.
- Stir in bell peppers and garlic. Cook 3–4 minutes to soften.
- Add beans, crushed tomatoes, chili powder, cumin, salt, pepper, sugar, and red pepper flakes. Mix well.
- Pour in ginger ale or beer and stir.
- Bring to a boil, then reduce to low. Simmer uncovered for 60 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve with your favorite toppings!
Notes
Top with sour cream, shredded cheese, green onions, or tortilla chips.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 547Total Fat: 34gSaturated Fat: 12gUnsaturated Fat: 22gCholesterol: 100mgSodium: 1093mgCarbohydrates: 25gFiber: 5gSugar: 10gProtein: 34g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
