Simple Beef and Chorizo Chili

This Simple Beef and Chorizo Chili is a crowd-pleaser and super simple to make. It can be used in so many different ways. You would be surprised how delicious it is.

It is still cold here in SoCal, which means lots of warm, comforting foods. And one of my favorites to make is chili.

There are so many different ways of making chili. That’s what I like about it; you can add just about anything; spices don’t necessarily need to be measured. You can go with what you are feeling at the time.

Not all chili needs to have meat. I have here Lentil Chili and Vegan Chili, which are full of flavor.

Or if you absolutely need your meat, I also have this Simple Sweet Ground Turkey Chili and my favorite, The Best Easy Chili; this one is my favorite because it’s very simple but packed with flavor.

For this recipe, instead of your regular chorizo, I’m using longaniza. Longaniza is more of a meatier type of chorizo, unlike your typical chorizo, that’s greasier. But you can definitely use regular chorizo; you would only need to remove the fat after it’s cooked because then your chili will be too greasy.

Let’s start making Simple Beef and Chorizo Chili

Ingredients you are going to need

• Neutral oil– A neutral oil would be an oil that does not have a strong flavor, like canola, vegetable, and avocado oil.
• Onion
• Garlic
• Ground Beef- I like to use the least amount of fat on ground beef, about 90% lean and 10% fat. Because I don’t have to drain the fat, you can use a higher percentage of fat, but make sure you remove the excess fat after step 2.
• Longaniza- This type of chorizo is meatier than regular chorizo; it can be found in the deli meat section of your grocery store, next to the bacon.
• Tomato sauce
• Beef Broth- You can use water instead if you don’t have beef broth on hand.
• Black beans- I like to use black beans because they seem to hold better when cooked for a long time, but you can use any bean of your choice.
• Chili powder
• Paprika
• Black pepper
• Ground cumin
• Salt

Instructions on how to make

1. In a 5-quart pot over medium to high heat, add oil; when the oil is hot, add the onion and garlic and saute for 2-3 minutes until the onion becomes translucent.
2. Add ground beef and longaniza (remove the casing); use the meat chopper to break the meat apart. Cook until the meat is fully cooked; it is fully cooked when the meat is no longer pink.
3. Then add tomato sauce, beef broth, black beans, chili powder, paprika, black pepper, ground cumin, and salt; mix well. Bring to a boil, then down to a simmer. Simmer for 25 mintues.

Note

• This chili is drier, but add more broth or water if you like it more on the soupy side.
• It can be made earlier in the week and heated over the stove top or microwave. Make sure you add a little bit of water to the chili before heating.

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