Slow Cooker Beef and Chorizo Chili

This thick MEATY chili has both ground beef and ground chorizo sausage in it with a delicious blend of chili seasonings and red kidney beans. Make it as spicy as you like. It’s gluten-free.

Slow Cooker Chili

After discovering how delicious and tender the chili meat comes out using a slow cooker, I don’t make it on the stove-top anymore. My Slow Cooker Chili Recipe with Corn + VIDEO is the evidence to support that claim. It’s one of my most popular recipes.

 

Also, you need a piece of homemade cornbread to go with it. It’s moist and so yummy!

Disclosure: This post may contain Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission, but the price you pay is the same.

I like making chili in my slow cooker because cooking the meat slowly gives it time to meld with the other flavors.

ALL of the ingredients season each other at the same time. The meat seasons the tomatoes, the onions season the meat, and so on. 

One of the things I love about this chili recipe is the tomato flavor in it. 

Is this the first time you’re making chili? You’ll be amazed at how easy it is to make with these instructions. 

Beef and Chorizo Chili

This beef and chorizo chili recipe is quite easy because there’s very little chopping. So, the prep time is pretty fast. It’s great to make for the big game or any cold winter’s day. 

Ingredients

*The full printable recipe is in the recipe card below.

It may look like a long list but, half of it is seasonings. These seasonings are pretty common to make chili, tacos, and fajitas.

• 85%-93% lean ground beef
• ground chorizo sausage or chopped chorizo sausage
• olive oil
• onions
• dark red kidney beans
• canned diced tomatoes
• tomato paste
• chili powder
• cumin
• onion powder
• garlic powder
• paprika
• salt and pepper

Instructions

*The full printable recipe is in the recipe card below.

1. First, in a 6 qt or larger slow cooker, add oil and onions (because this allows the onions to season the oil) followed by ground beef and chorizo. Break apart the meat.
2. Next, add the beans, tomatoes with juice, tomato paste and spices.

   

3.  Then, cover slow cooker, set on low setting and cook for 4 hours. Stir well midway through and at the end of cooking.

Serve this chili with shredded taco or cheddar cheese and sour cream! Add some chopped green onion on top too if you like. It’s best served with a moist cornbread!

 

TIPS: 

• Drain your beans. That means put them in a colander and rinse them before adding them to the slow cooker.
• Use an 85% or higher lean ground beef. If you have a greaser meat like 73% lean, than you’ll need to brown the meat first on the stovetop and drain the fat before adding it to the slow cooker. Otherwise, you’ll have greasy chili!
• Your chili will be as good as the quality ingredients you use. 
• If you find the chili to be too thick, add 1 cup of water or beef broth.
• Substitute other beans you like for this recipe. You can use black beans, white beans, pinto beans, etc.

 

Can you make this recipe ahead? YES! As a matter of fact, this recipe will taste better the next day as it has had time for the flavors to meld. It freezes well too.

Plus, this chili recipe makes about 80 oz.- that’s one 8 0z serving for each of 10 people or 16 oz. each for 5 people. 

What I like about this recipe in particular is the little prep. It comes in hand when you don’t have much time to prep!

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Slow Cooker Chili Recipe with Corn + VIDEO

The Best Instant Pot Chili with Beans

I took this recipe to Weekend Potluck.