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Slow Cooker Beef and Chorizo Chili

Break out your slow cookers and treat the family to my Slow Cooker Beef and Chorizo Chili!

Beef and Chorizo Chili-1t

There’s nothing like a nice bowl of warm chili during the cold winter months. I LOVE using my new KitchenAid Slow Cooker. Not only is it gorgeous, but you can set your temperatures and times! Dream come true. Seriously.

The chili I have for you today is thick and meaty. So great with some avocado, cilantro and tortilla chips for dipping. If you are feeding a crowd, this is a great recipe to serve your guests. It’s sure to warm everyone right up.

A little note….be careful about the chorizo you choose, some can be quite spicy. You can always substitute sausage if you want to go completely mild 🙂


Onions and meat

Start by sautéing your onions and browning your beef and chorizo. The kitchen smells amazing 🙂

broth and tomatoes

Add your broth, tomatoes, tomato paste and beans.


Seasonings are up next. Give a good stir and transfer to your slow cooker.

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Set your timer for 2-5 hours, whatever works for your schedule. The longer is simmers the better it tastes!

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Love how the lid is split so you can open one side. Perfect for sampling 🙂

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Beef and Chorizo Chili-4t


Slow Cooker Beef and Chorizo Chili

Prep time: 30 min | Cook time: 3-5 hours | Total time: 5 hour 30 min


  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 pound lean ground beef
  • 1 pound chorizo
  • 2 cups chicken broth
  • 2 10 ounce cans Rotel tomatoes, mild
  • 3 15 ounce cans pinto beans, drained
  • 1 6 ounce can tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup diced avocado, cilantro and tortilla chips for garnish
  • 1 bag tortilla chips


  1. Heat oil in large dutch oven. Saute onion for 5 minutes, stirring often until softened. Add beef and chorizo, stirring and cooking until browned. Add broth, tomatoes, tomato paste, chili powder, cumin, salt and pepper.
  2. Transfer to slow cooker and cook on low for 2-5 hours.
  3. Top bowls of chili with avocado, cilantro, tortilla chips and sour cream if desired.

Makes 12 Servings

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77 Responses | Comments RSS

  1. 1

    Love slow cooker meals — and that Kitchen Aid — gorgeous!!

  2. 2
  3. 3

    that slow cooker looks great- and what gorgeous color/brand is your dutch oven?

  4. 4

    Love slow cooker meals! This one looks exceptionally hearty and delish!

  5. 5

    I love my KitchenAid slow cooker. Now I’ll have to use it for this!!

  6. 6
    Mary says:

    My crock pot is broken would love to replace it with a slo cooker, can you tell how long I’ve had it. No one says crock pot!

  7. 7

    Sounds so good Jenny. I was planning to make chilli today, and now I’m going to throw it in the slow cooker at your suggestion. 😉

  8. 8

    Love slow cookier meals, especially at this time of the year! Looks so good, Jenny!

  9. 9
    Maria says:

    Great chili recipe Jenny!

  10. 10
    Alyson says:

    This looks fantastic Jenny! I love the addition of chorizo to a classic winter favorite. Thanks for sharing with us! 🙂

  11. 11
    naomi says:

    My family is gonna love this!! Perfect for a cold day.

  12. 12
    Serena says:

    I’m making this Friday for my daughter’s birthday party! Will be perfect because she requested chili…and since it’s a party the slow cooker will work well! Thanks!

  13. 13
  14. 14

    Great looking chili, especially with this cold weather!

  15. 15

    Oh good heavens give this to me.

  16. 16

    I wish I could just dive right into a bowl of this chili!

  17. 17
    marla says:

    Love that you added chorizo to this chili!

  18. 18
    Gaby says:

    The slow cooker is a huge help and I love it for comfort foods like chili! Love the chorizo!

  19. 19
    Charles says:

    Made this today (weather Charlotte, NC area is 24 degrees), very nice and simple recipe which tastes great! Made the following additions, 2 cloves garlic chopped, couple of bay leaves, 2 TBS ancho chili powder, 1 TBS amarillo chili powder, my not-so-secret chili addition of 2 TS cocoa powder and 1/2 TS cinnamon. Also made the entire recipe in the Dutch oven used to brown the meats, brought to a boil, simmered for 1 hour.

  20. 20

    Oh how I love the addition of chorizo in this chili. Can I use smoked chorizo?

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    Kari M says:

    I made this today for our Church chili cook-off and won first place. Thanks for a great recipe!

  23. 23
    Wowguy says:

    what a clever idea. Choriso and beef. But fresh tomatoes please!

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    What about the beans?

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!