Recipe By Marla L
Published Apr 22nd
Prep 30m Cook 55m Additional - Ready In 85m
Servings 12 servings Calories 686.5

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

Recipe Ingredients

  • 4 (28 ounce) cans diced tomatoes
  • 2 pounds lean ground beef
  • 2 pounds chorizo sausage
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons lime juice
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • 1 (15.5 ounce) can pinto beans, rinsed and drained
  • 1 (15.5 ounce) can small red kidney beans, rinsed and drained
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 14 ⅓ ounces frozen corn
  • 1 dash hot sauce (such as Frank's RedHot ®), or more to taste
  • ¼ cup chopped fresh cilantro, or more to taste

Cooking Directions

  1. 1 Pour tomatoes into a large stockpot over medium heat.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
  3. 3 Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
  4. 4 Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
  5. 5 Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
  6. 6 Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Nutrition Facts

  • Calories 686.5
  • Carbohydrate 46.8 g
  • Cholesterol 105.9 mg
  • Fat 36.2 g
  • Fiber 13.6 g
  • Protein 41.8 g
  • Saturated Fat 12.9 g
  • Sodium 2477.5 mg
  • Sugar 10.2 g


  1. Very Good recipe
  2. Very Good, One of my favorite chili's so far. Love the Cilantro and it makes a lot!!! Nice mix of flavors
  3. Awesome recipe! Very easy to follow and make, plus I had everything already in my kitchen before starting to make it! I cut it down to 6 servings and it still turned out absolutely delicious and hearty! I used less Comino (Cumin) than it called simple because it's my first time and I have learned - Read more ...
  4. This is hands down the best chili recipe I have ever tried. The chorizo takes it over the top. In addition to the ingredients listed, I added a package of fresh sliced mushrooms, a can of green chilis, an extra shake or two of red pepper sauce, and a can of hominy corn (Great al - Read more ...
  5. Followed the recipe very closely. Just added a bit of thyme while cooking the ground beef. Have made this 3 times now, is a fabulous recipe. Husband and daughter love it!

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