This hearty and economical bean stew, made with BUSH’S® Beans, is a perfect cold weather dish best served on game day. My Chorizo Chili con Carne recipe has both ground beef and flavorful chorizo for a delightful 1-2 punch of protein. It is also a very simple dish that comes together in just 30 minutes, making it perfect for busy weeknights.
Growing up, there was a time that my Mom had to work two jobs. Like many other single parents, it was her sole responsibility to keep a roof over our heads and food on the table. Not only did she manage to do it all with a smile, she also somehow managed to cook most of our dinners from scratch.
This chorizo chili recipe is a dish she made for us when I was little and she was tired after a very long day’s work. Everything about it spells comfort in a bowl.
Isn’t it funny how the smells and tastes of food can immediately transport us back to simpler days? This cozy chili con carne recipe was one of my favorites as a kid, and it was a favorite of Mom’s because of how fast she could throw it together. Using leftover frijoles de la olla and red chile sauce, she would simply add economical chorizo and ground beef to create this hearty Tex-Mex stew.
While I still love taking the time to make frijoles de la olla from scratch, there is something to be said for convenience. On nights when I’m too tired to cook, I turn to BUSH’S® Beans to make life a little easier. Grab a few cans of their BUSH’S® Pinto Beans next time you’re at the store and you’ll have a quick and healthy base for a number of meals, this yummy chorizo chili included.
Why You Should Make This Mexican Chili Recipe
Chili is one of those quintessential wintertime meals that everyone seems to have a recipe for. While I’ve never met a chili I don’t like, the addition of Mexican chorizo really puts this chili con carne a step above the rest.
Simply brown your meats, add a healthy dose of homemade red chile sauce and pinto beans, and you’re basically done! It really is a quick and easy dinner that the whole family will love. To make the dish even quicker to put on the table, I turn to the experts at BUSH’S Beans.
In my house, family is everything. I love that BUSH’S Beans has been a family operated company for over 100 years, and I love that I can trust each can of BUSH’S Beans to be of the highest quality even more.
While I love digging into a bowl of this chorizo chili topped with cheese, you can also top with chopped onion, avocado, or sour cream. The garnishes are endless.
This chile con carne is also an excellent candidate for freezing, so make a big batch this week and enjoy it all winter long. My Mom taught me that if you’re already putting in the effort to cook, it takes very little extra effort to make a lot of extra food. Take advantage and double up to give future you a break!
How to Make Chorizo Chile con Carne
Drizzle olive oil in a large pot on medium heat, and add the ground beef and brown for about 10 minutes. Drain off any excess grease.
TIP: Grease can do a real number on your plumbing. Be sure to drain any fat rendered from meat into a separate container or empty can. When it hardens, scoop it into the trash.
Add the chorizo by crumbling it into the cooked ground beef. Cover the pot and cook the chorizo thoroughly for another 8 to 10 minutes. Using a potato masher, combine the beef and chorizo together.
Add BUSH’S Pinto Beans and broth and cook for 5 minutes.
Add the red chile sauce, water, and oregano and cook until it starts to boil, stirring occasionally. Reduce heat to low and simmer, uncovered, for about 10 minutes. Add more broth if the mixture is too thick.
Add salt to taste. Ladle into bowls and sprinkle with a handful of cheese, chopped onions or sliced avocado. Enjoy!
Frequently Asked Questions
How should I serve this chili con carne?
I’m not sure there is a wrong way to serve chili. I love it served all on its own with maybe a few garnishes like cheese, onions, avocado, or cilantro to brighten it up.
But there are also a ton of other delicious ways to serve it, including:
- chili cheese hot dogs
- chili cheese fries
- chili stuffed baked potato (or sweet potato)
- chili cheese burritos
- chili nachos
The sky is truly the limit! Feel free to put this delicious and mildly spicy chili con carne on anything you can think of.
Why is chili spelled with an “i” instead of chile with an “e?”
Chile with an “e” speaks to the spicy fruit I love so dearly. Chili with an “i” refers to a stew that generally boasts both meat and beans (though some people will tell you chili should never have beans. I heartily disagree with said opinion).
Can I make this chorizo chili recipe ahead of time?
Absolutely! Like with many stews, chili will continue to develop flavor as it sits in the fridge. You can make the recipe and keep it refrigerated for up to a week in the refrigerator. You can also make a batch and freeze it in freezer-safe plastic containers for up to three months.
I also highly recommend that you make yourself a big ol’ batch of my red chile sauce on your next meal prep day and pop some in the freezer for easy meals on the fly.
What kind of chorizo should I use?
In my family, we love spicy foods. As a result, we generally opt for a spicier Mexican pork chorizo. That said, you can easily opt for a milder version of chorizo instead, or make your own.
Finally, if you’re avoiding dark meats, you can absolutely substitute ground chicken or turkey for the beef and opt for a chicken, turkey, or vegetarian chorizo instead.
Need more bean inspiration?
Check out these other yummy recipes:
If you tried my yummy Chorizo Chili con Carne recipe, please let me know how it turned out for you by rating and reviewing it below.
Chorizo Chili con Carne (Frijoles Enchilados)
- shredded cheese
- chopped onion
- chopped avocado
- Drizzle olive oil in a large pot on medium heat and add the ground beef and brown for about 10 minutes. Drain off any excess grease.
- Add the chorizo by crumbling it into the cooked ground beef. Cover the pot and cook the chorizo thoroughly for another 8 to 10 minutes. Using a potato masher, combine the beef and chorizo together.
- Add BUSH’S Pinto Beans and broth and cook for 5 minutes. Add the red chile sauce, water, and oregano and cook until it starts to boil, stirring occasionally. Reduce heat to low and simmer, uncovered, for about 10 minutes. Add more broth from if mixture is too thick.
- Add salt to taste. Ladle into bowls and sprinkle with a handful of cheese or toppings of your choice.
- Nutrition does not include toppings.
- Toppings can be whatever you like! Onion, avocado and cheese are my favorites, but sour cream, hot sauce, cilantro, green onions and Fritos would all make excellent additions as well.
- Serve over nachos, french fries, hamburgers or hot dogs for an even bigger punch of flavor
- This chili con carne can be frozen for up to 3 months
Photography by Jenna Sparks
This post is in partnership with BUSH’S® Beans. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.