Photo by Sonia Mendez Garcia

Fire-Roasted Beef Chili with Chorizo

Cuisine: Tex Mex
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8 servings
Fire-roasted beef chili with Mexican-style chorizo to keep you warm for the cooler days ahead. Delicious on game day, for a dish to pass around or for a hearty tray of nachos!

Fire-roasted beef chili, just in time for football season! And why not kick it up a notch by adding some Mexican-style chorizo? During the cooler months, when tomato season winds down, I keep a supply of canned fire=roasted tomatoes. Nothing says fall more than  a hearty bowl of chili with all the fixings. My favorite dishes that include chili, are frito pie, nachos and tamale pie! The next time you are thinking of preparing a big pot of chili, remember to try some of these other dishes for any weeknight meal.


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  1. Preheat large, heavy pot to medium heat for a few minutes. Add the beef and chorizo. Season with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon oregano. Cook, breaking down, until nicely browned, about 10 minutes. If, needed, drain off some of the excess fat.
  2. Add in the onion, garlic, jalapeño, celery and poblano. Add another pinch of salt and pepper and continue cooking for 5 minutes.
  3. Add in the fire-roasted tomatoes, tomato sauce, Worcestershire sauce, vinegar, broth, and ancho powder. Bring to a boil, reduce to a simmer. At this point, I re-season with 1½ teaspoons cumin, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon pepper and salt to taste.
  4. Drain the beans and add to chili. Stir well to combine and continue cooking at a low simmer for 30-40 minutes.
  5. Ladle into bowls and garnish with favorite toppings.

Chef Notes

I am sure you know that chili taste 10 times better the day after you prepare it. So plan ahead for the next game day, family game night or movie night. Need a vegetarian option? Substitute the beef with barley, use vegetable broth and add some tasty soy chorizo.

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