If you’re craving something hearty, bold, and packed with flavor, this Beef & Chorizo Chili with Jalapeno Cornbread is going to hit the spot. It’s a rich, meaty chili with tender chunks of beef and spicy Mexican chorizo simmered together in a smoky, savory sauce. Paired with a cheesy jalapeño cornbread, it’s the kind of comfort food you’ll want to make all winter long.
This chili brings the heat, but it’s perfectly balanced by the sweetness of fire-roasted tomatoes and brown sugar. The layers of flavor come from a blend of spices, slow-cooked beef, and the kick from chorizo. And that cornbread? It’s soft and cheesy with just enough jalapeño to keep things interesting.
Helpful Tips
- Use your favorite beef cut: Cubed chuck or tri tip works great, but you can also use whatever steak you have on hand. It gives your chili a deep, meaty base.
- Don’t rush the simmer: Letting the chili cook low and slow helps the beef become melt-in-your-mouth tender and gives the flavors time to develop.
- Adjust the heat: The chili powder and chorizo add spice, but you can control the heat by choosing mild or hot versions, and removing the seeds from the jalapeño in the cornbread.
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Beef & Chorizo Chili with Jalapeno Cornbread
Ingredients
For the chili:
- 2 pounds beef any steak, beef chuck, or tri tip, cubed
- 1 pound Mexican ground chorizo
- cooking Oil
- 1 onion chopped
- 3 cloves garlic minced
- 3 tablespoons chili powder mild to hot
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- salt and pepper to taste
- 1 can fire-roasted tomatoes
- 2 cups beef broth
- 6 ounces tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1-2 cans pinto beans depending on preference
For the cornbread:
- 1 cup all-purpose flour
- 1 cup fine-ground cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup butter melted
- 1 large egg
- 1 cup milk or milk substitute like almond milk
- 1 cup pepper jack or colby jack cheese shredded
- 2 tablespoons fresh chives chopped
- 3/4 cup fresh or canned corn
- 1 large jalapeño diced
Instructions
For the chili:
- Heat oil in a large pot over medium heat.
- Add the cubed beef and brown it on all sides for about 5-7 minutes.
- Remove from the pot and set aside.
- In the same pot, add the onions and saute for 3 minutes. Then add the minced garlic and continue cooking for 1 minute, stirring constantly, so it doesn’t burn.
- Add the chorizo and cook until browned, crumbling it as it cooks, about 5-6 minutes. Remove excess grease if needed.
- Return the beef to the pot. Add the chili powder, paprika, cumin, oregano, salt, and pepper. Stir it all together and cook for 2 minutes on a low heat.
- Add the beef broth, tomato paste, apple cider vinegar, and brown sugar. Stir to combine.
- Bring to a simmer, cover, and cook for about 1.5 hours, until the beef is really tender.
- Stir in the pinto beans and cook for an additional 30 minutes.
For the cornbread:
- Preheat oven to 350°F(175°C). Grease a 8×8” casserole dish.
- In a small bowl, combine flour, cornmeal, sugar, salt, and baking powder.
- Make a well in the center and add the butter, egg, and milk. Stir until combined.
- Add the pepper jack, chives, corn, and diced jalapeños. Fold in until combined.
- Scoop batter into the casserole dish. Bake for 48-50 minutes, or until golden and set.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.