Spicy Southwestern Chili with ground beef, chorizo, green chile, black and pinto beans is a hearty meal that can be made in the slow cooker or Instant Pot!
Homemade chili is a fantastic dinner.
I'm a huge fan of chili. Rarely do you find such a comforting, filling meal that is not only really good for you (depending, of course, on how you make it and the toppings you choose), but is so versatile in terms of how different it can taste depending on the recipe you choose.
If you do an internet search for chili recipes, you'll be overwhelmed by the choices.
This Southwestern Chili, however, turned out quite different than the traditional chili recipes that I've made. I always start from my tried and true chili recipe and tweak it from there. In my opinion, a good chili must have meat, beans, tomatoes, beer, and a lot of flavor. Where you take it from there is entirely up to you.
This particular recipe is unique because:
- For this variation I stuck with my Southwest theme by mixing in chorizo with my ground beef
- I used a Mexican beer rather than a wheat beer
- I incorporated black and pinto beans rather than traditional kidney beans
- For that added kick I mixed in some roasted Hatch green chile. Depending on the green chile you use, this can take the spice level from moderate to "this will make your face sweat" spicy. We prefer the later.
Best chili toppings:
- I almost always love freshly grated cheddar on top of my chili. I find that freshly grated melts much better than pre-shredded cheese.
- Sour cream adds a nice creaminess to the chili and helps cool it down if it's on the spicy side.
- Because this chili has a southwestern taste, I find that avocado pairs nicely with all of the flavors.
- I always love to make a batch of homemade skillet buttermilk cornbread to serve on the side!
Chili is the best game day recipe:
When I think of tailgating, I think of food. If you follow my blog, you'll know that I'm not really a team sports person. That doesn't mean I don't love tailgating parties and game day grub!
The thought of getting together before a game and cooking up delicious food while enjoying the company of good friends puts a huge smile on my face. I think about the fall season and that is what I see.
When you think of tailgating, a hearty flavorful chili should be on your mind! Whether you choose to make this recipe in the slow cooker or the Instant Pot, it's easy to keep warm and ready to serve!
- 1 pound ground beef
- 12 ounces chorizo
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 12 ounces beer (try a Mexican beer like Corona)
- 28 ounces crushed tomatoes ((28 oz. can) unsalted plum tomatoes, with juice (break up tomatoes into pieces))
- 1 cup roasted green chile (diced)
- 1 tablespoon coarse salt
- 1 tablespoon tomato paste
- 15 ounces black beans ((15 oz. can) black beans, rinsed)
- 15 ounces pinto beans ((15 oz. can) pinto beans, rinsed)
- Freshly ground pepper (to taste)
- Garnish with freshly grated cheese, sour cream, and/or diced avocados
SLOW COOKER INSTRUCTIONS:
- In large skillet over medium-high heat, brown ground beef and chorizo with chopped onion until meat is slightly browned and crumbly, about 10 minutes. Add minced garlic, stir, and cook for a couple more minutes. Add mixture to large slow cooker.
- Empty beer into pan and scrape the bottom of the pan to release anything that stuck to the pan. Pour that into the slow cooker.
- Add remaining ingredients, stir, and set slow cooker to low. Cook for 4-8 hours.
INSTANT POT INSTRUCTIONS:
- Using saute mode, brown ground beef and chorizo with chopped onion until meat is slightly browned and crumbly, about 10 minutes. Add minced garlic, stir, and cook for a couple more minutes.
- Empty beer into pan and scrape the bottom of the pan to release anything that stuck to the pan.
- Add remaining ingredients, close the lid, and cook on high pressure for 20 minutes.
- Serve with freshly grated cheese, sour cream and diced avocados, if desired.
- Refrigerate any leftovers. Should be eaten within a few days.
- Nutritional information does not include any toppings.
This recipe was originally published in September 2016 and has been updated for your reading pleasure.