Learn how to make a hearty chorizo chili con carne flavoured with chipotle peppers. This paleo and gluten-free friendly beef chilli comes with a slow cooker and stovetop methods and step-by-step photos.
When I think of comfort food, I always imagine a hearty bowl of beef chilli or chili con carne.
Most chili recipes are made with ground meat and beans but I wanted to create a legume-free, paleo-friendly recipe. My partner doesn’t tolerate beans (neither do I, to be honest) but if they’re fine for you, feel free to add some canned legumes for a more authentic version.
In any case, I hope my version tickles your tastebuds’ fancy and you give it a go as it does come with a tasty twist.
How To Make Chorizo Chilli Con Carne
The special ingredients in this recipe are chorizo and dried chipotle chilli.
Chorizo is a pork sausage heavily spiced with paprika and garlic and it adds incredible flavour and colour to this beef chilli. I suggest getting good quality chorizo from your local butcher or deli and checking the ingredients. Alternatively, add some bacon and extra paprika spice.
Chipotle chilli adds both the spice and the smokiness to the dish – a wonderful combination. You can get dried or canned chipotle peppers, either can be used in the recipe. Look for them in the Mexican section of your supermarket or order them online. They are fantastic to have on hand and you can make chipotle chicken, add them to pulled pork or make smoky tomato salsa. Alternatively, use some smoked paprika powder or just regular paprika.
The recipe card below shows you how to make this paleo chilli con carne in a slow cooker but of course, you can also make this recipe on a stovetop or in the oven (see my instructions below).
Beef Chilli Serving Suggestions
Every chilli should come with delicious toppings and sides. I love a dollop of sour cream, Greek yoghurt or dairy-free alternative and some diced avocado. Fresh coriander (or cilantro) adds some freshness.
For those following a low-carb/keto, paleo or Whole30 diet, serve this chorizo chilli over cauliflower rice, and zucchini noodles. broccoli rice or with some sweet potatoes. You can also try baking my jalapeno coconut bread.
Alternatively, make a side of regular rice or quinoa while the chilli is cooking. Sourdough bread, corn chips or warm tortillas can also be used to enjoy the stew.
More Tex-Mex Inspired Recipes
- Mexican Chicken Schnitzel With Coriander Lime Sauce
- Chicken Wings With Smokey Rub & Sticky Glaze
- Paleo & Whole3 Naked Burrito Bowls
- Saucy Spicy Meatballs With Chipotle
- Paleo Nachos With Sweet Potato Chips
- Easy Chicken & Kale Tortilla Soup (sans tortillas)
- Mexican Tuna Steak with Sweet Red Peppers & Avocado Salsa
Hearty and filling chorizo chili con carne made with ground beef and chipotle peppers. This gluten-free, paleo chilli is made in a slow cooker but you can easily make it on a stovetop or in the oven.
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 2 medium chorizo sausages, skin off and diced roughly
- 650 grams / 1.5 lb ground beef mince
- 2–3 cloves garlic, diced
- 2 chipotle chilli peppers (dried or tinned), diced
- 1 teaspoon sea salt
- 1 teaspoon coriander seed powder
- 1.5 teaspoon cumin powder
- 1 teaspoon paprika powder
- 1.5 cup diced tinned tomatoes
- 1 tablespoon balsamic vinegar
- Garnish: greek or coconut yoghurt, fresh coriander, spring onion
Slow cooker method:
- Cook the onions in olive over medium-high heat for about 4 minutes. This can be done in a frying pan or directly in a slow cooker dish if it’s heat-proof. Then add the diced chorizo, stir and cook for a further 2 minutes, until slightly browned.
- Now add the beef and break it apart while stirring with the onion and chorizo. Cook for 3-4 minutes. Follow with the garlic and spices, and stir together for a minute to release the aromas.
- Finally, add the tomatoes and vinegar, bring to a simmer and transfer to a slow cooker (unless already in the slow cooker dish, then simply place the vessel back onto the heating element).
- Cook covered for 2-3 hours on HIGH, 4-5 hours on MEDIUM, 6-7 hours on LOW.
- Repeat the same steps as above but cook everything in a large pot or a deep frying pan with a lid. Once all ingredients are added and brought to a simmer, cover with a lid and cook for 30-45 minutes, stirring a few times.
- Repeat the same steps as above and once all ingredients are added and brought to a simmer, transfer the mix to an oven-proof casserole dish or a Dutch oven, cover with foil and cook in a 200C/395F oven for 30-45 minutes. Stir halfway.
If you can’t find chorizo, use bacon and add paprika powder.
If you can’t find chipotle chili, use regular chili powder and smoked paprika.
If you can tolerate dairy, serve this chilli with a little plain yoghurt or sour cream on the side. Otherwise, serve as is with a little fresh coriander on top. It goes well in tacos, over sweet potatoes, cauliflower rice; also, quinoa or white rice if you eat those.
- Serving Size: 200 g / 1 cup
- Calories: 411
- Sugar: 3.8 g
- Sodium: 1128.9 mg
- Fat: 20.4 g
- Saturated Fat: 7.3 g
- Carbohydrates: 8.5 g
- Fiber: 2.1 g
- Protein: 44.3 g
- Cholesterol: 123.9 mg