You know it’s starting to feel like fall now that football is back. Last Sunday was the first NFL weekend, and purely out of nostalgia, I was craving a big pot of chili. So I whipped up this recipe for Slow Cooker Chili with Beef and Chorizo.
And by whipped up I mean I threw everything in the crockpot and didn’t give it another thought for hours. Gotta love slow cookers. You dump in a bunch of ingredients, and hours later you’ve got hearty dishes full of deep flavors that only come from cooking low and slow all day long.
This chili is the perfect recipe to get into the fall game day spirit, or fill up with on a colder evening. It’s made with classic beef, but I also add equal parts ground chorizo which gives it a big, bold, spicier flavor. I also use two types of beans to add nutrients to the chili and make it even more filling. A slew of spices, including a healthy portion of chili powder, get added to cook down into the rich yummy sauce.
I love to load mine up with a bunch of toppings, always including a heaping pile of freshly grated cheddar cheese. I usually can’t resist sour cream and a whole bunch of Fritos either. And sometimes I pile my chili over mashed potatoes! No shame, it’s personal (and so good!)
However you like to eat your chili, you can’t go wrong with this delicious slow cooker recipe. Keep scrolling to see how it comes together.
Making Slow Cooker Chili with Beef & Chorizo
The first step to this recipe involves quickly cooking down your onions and beef. First, toss your diced onions in a skillet with some oil and sauté for a few minutes until soft and fragrant. Dump them in your slow cooker and then add your ground beef and chorizo to the same pan.
Let the meat brown for about 5-10 minutes until you can’t see any pink or red parts anymore. Then add the meat and most of the juice from the pan to the slow cooker. Don’t skimp out on it entirely, it adds a lot of flavor to your chili.
The next and final step if throw all the remaining chili ingredients into the slow cooker. First, two cans of beans. I love to use kidney beans and pinto beans, but black beans also work really well in this recipe. Then all the spices – cumin, coriander, paprika, chili powder, garlic powder, a healthy dose of chili powder, and some cayenne (you can adjust this or leave it out depending on how spicy you want).
I also add a can of diced tomatoes, and a few tablespoons of tomato paste to help create the rich, tangy sauce at the base of the chili.
For another flavor kick, and to add my own twist on things, I also add a few dashes of Worcestershire sauce and a squeeze of yellow mustard. Just trust me, it works. Finish everything off with a few cups of chicken broth and put the lid on.
This chili gets cooked on high for about 2 hours, and only low for another 3. Then serve it up immediately with your favorite toppings.
You can also store this chili. It keeps well in the fridge and freezer, and reheats well.
Let me know if you give this Slow Cooker Chili a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Slow Cooker Chili with Beef & Chorizo
- 2 Tsp Olive oil
- 1 Yellow onion Diced
- 1 Pound Ground Beef
- 1 Pound Ground chorizo
- 1 Can Kidney Beans Drained
- 1 Can Pinto Beans Drained
- 2 Tbsp Tomato paste
- 2 Tsp Garlic Powder
- 2 Tsp Paprika
- 2 Tsp Cumin
- 1 Tsp Coriander
- 1 Tbsp Chili Powder
- 1/2 Tsp Cayenne
- 2 Tsp Worcestershire Sauce
- 1 Tbsp Yellow Mustard
- 1 Can Diced tomatoes
- 3 Cups Chicken broth
- Add olive oil to a skillet over medium high heat. Add the onions and saute until soft and fragrant, about 3-4 minutes. Add onions to slow cooker.
- In the same skillet, add the ground beef and chorizo (along with a generous pinch of salt) and cook until browned, about 5-7 minutes. Add meat to slow cooker.
- Add all the remaining ingredients to the slow cooker and stir everything to combine.
- Cook on high for 2 hours. Then cook on low for another 3 hours.
- Serve over rice, potatoes or corn chips (or by itself) with and top with shredded cheese, green onions, chopped fresh cilantro or sour cream if desired.