Easy Slow Cooker Mexican Chorizo Chili
Dive into a bowl of bold, hearty comfort with this Easy Slow Cooker Mexican Chorizo Chili—a perfect blend of smoky, savory, and spicy flavors. Featuring the rich, zesty kick of Mexican chorizo paired with tender ground beef, this chili is elevated with a medley of vibrant ingredients like diced tomatoes, black beans, kidney beans, and sweet corn. A fragrant mix of chili powder, cumin, and smoked paprika infuses every bite with authentic Mexican-inspired depth, while the slow cooker does all the work, making it an ideal set-it-and-forget-it meal. Garnish with fresh cilantro, melty shredded cheese, and a dollop of sour cream for a customizable touch that will delight any crowd. This easy, flavor-packed chili is perfect for busy weeknights, game day gatherings, or cozy family dinners.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound Mexican chorizo
- 1 pound Ground beef
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 28 ounces Canned diced tomatoes (with juices)
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned corn, drained
- 2 tablespoons Tomato paste
- 2 cups Chicken or beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 cup Shredded cheese (optional, for topping)
- 0.5 cup Sour cream (optional, for topping)
- 1 Sliced jalapeños (optional, for garnish)
Instructions
In a skillet over medium heat, cook the Mexican chorizo, breaking it up into small pieces as it cooks. Once browned (about 5-7 minutes), transfer the chorizo to the slow cooker.
In the same skillet, cook the ground beef until browned, about 7-8 minutes. Drain excess grease and add the cooked beef to the slow cooker.
Add the diced onion and minced garlic to the skillet and sauté for 3-4 minutes, or until softened and fragrant. Transfer the mixture to the slow cooker.
Add the canned diced tomatoes, black beans, kidney beans, corn, tomato paste, and chicken or beef broth to the slow cooker.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper until well combined.
Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, stirring occasionally.
Once cooking is complete, taste and adjust seasoning if needed. If the chili is too thick, add additional broth or water to reach your desired consistency.
Serve hot, topped with fresh cilantro, shredded cheese, sour cream, and sliced jalapeños, if desired.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.6 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
