Spanish Chorizo and Beef Chili with Smoked Paprika

Name: Spanish Chorizo and Beef Chili with Smoked Paprika
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 12 oz (340 g) Spanish chorizo (cured, not fresh), sliced into ¼-inch (6 mm) half-moons, sliced into ¼-inch (6 mm) half-moons; 1½ lb (680 g) Ground beef (85/15 blend); 1 whole (200 g) Yellow onion, medium, diced into ½-inch (1.3 cm) pieces; 4 cloves (20 g) Garlic cloves, minced; 1 cup (210 g) Roasted red bell peppers (jarred or homemade), drained and chopped into ½-inch (1.3 cm) pieces; 28 oz (794 g) Canned whole peeled tomatoes (28 oz / 794 g can), crushed by hand; 2 tbsp (30 g) Tomato paste; 2 tbsp (14 g) Smoked paprika (pimentón de la Vera); 1½ tsp (3 g) Ground cumin; 1 cup (240 ml) Beef broth (low-sodium); ½ cup (120 ml) Dry sherry; ¼ tsp (½ g) Red pepper flakes (crushed); 1 whole Bay leaf; to taste Kosher salt; to taste Freshly ground black pepper; 1 tbsp (15 ml) Extra-virgin olive oil; ¼ cup (15 g) Fresh flat-leaf parsley, chopped (optional garnish) (optional)

From the MyKitchenBank Kitchen

A rustic Spanish-inspired chili that marries ground beef with sliced chorizo, building rich, smoky depth through smoked paprika, roasted red peppers, and a touch of sherry. Unlike American chilis heavy on beans, this version keeps the focus on the meat and aromatics, finished with a hint of heat and served with crusty bread or rice.

Prep: 20 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 15 min
Makes: About 7 cups (1.7 liters)

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Ingredients

6 servings

12 oz (340 g) Spanish chorizo (cured, not fresh), sliced into ¼-inch (6 mm) half-moons, sliced into ¼-inch (6 mm) half-moons
1½ lb (680 g) Ground beef (85/15 blend)
1 whole (200 g) Yellow onion, medium, diced into ½-inch (1.3 cm) pieces
4 cloves (20 g) Garlic cloves, minced
1 cup (210 g) Roasted red bell peppers (jarred or homemade), drained and chopped into ½-inch (1.3 cm) pieces
28 oz (794 g) Canned whole peeled tomatoes (28 oz / 794 g can), crushed by hand
2 tbsp (30 g) Tomato paste
2 tbsp (14 g) Smoked paprika (pimentón de la Vera)
1½ tsp (3 g) Ground cumin
1 cup (240 ml) Beef broth (low-sodium)
½ cup (120 ml) Dry sherry
¼ tsp (0.5 g) Red pepper flakes (crushed)
1 whole Bay leaf
to taste Kosher salt
to taste Freshly ground black pepper
1 tbsp (15 ml) Extra-virgin olive oil
¼ cup (15 g) Fresh flat-leaf parsley, chopped (optional garnish) (optional)

Equipment (6)

Large heavy-bottomed pot or Dutch oven (6-quart / 5.7 L capacity)
Cutting board
Chef's knife
Wooden spoon or heatproof spatula
Measuring spoons and cups
Can opener

Steps

Before you start

Cut chorizo into ¼-inch (6 mm) half-moons rather than crumbling—this keeps the texture distinctive
Use smoked paprika, not sweet paprika; it's essential for the chili's signature flavor
Have all ingredients prepped and ready before you start cooking
If using fresh bell peppers, roast them yourself over a flame or under a broiler until charred, then peel and seed; jarred roasted peppers are a reliable shortcut

1
Brown the chorizo
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the chorizo slices (no oil needed—chorizo releases its own fat).
- Cook for 5–7 minutes, stirring occasionally, until the edges are browned and the fat has rendered into the pot.
- The chorizo should be lightly caramelized but not crispy.
- Transfer the chorizo to a plate using a slotted spoon, leaving the rendered fat in the pot.
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Ready when: Chorizo edges are browned and fat has rendered
Tip: Don't drain the chorizo fat—it's liquid gold for flavor. This is your fat base for the rest of the dish.
2
Brown the ground beef
- Add the ground beef to the same pot (with the chorizo fat).
- Break it up with a wooden spoon as it cooks, stirring frequently to avoid large clumps.
- Cook for 8–10 minutes over medium-high heat until the beef is deeply browned (not gray).
- The internal temperature should reach 160°F (71°C) when measured with an instant-read thermometer.
- If the pot looks too dry or sticks, add the olive oil.
- Pour off excess fat if the pot has more than ¼ inch (6 mm) of grease pooling at the bottom.
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Ready when: Ground beef is deeply browned with no pink remaining and reaches 160°F (71°C) internal temperature
Tip: Let the beef sit undisturbed for 1–2 minutes before stirring to develop a flavorful crust.
3
Sauté aromatics
- Lower the heat to medium.
- Add the diced onion to the pot and stir, scraping up any browned bits stuck to the bottom (fond).
- Cook for 4–5 minutes, stirring occasionally, until the onion softens and becomes translucent at the edges.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Stirring the onion releases fond, which dissolves and flavors the chili. Don't skip this step.
4
Bloom the spices
- Add the smoked paprika, cumin, and red pepper flakes to the pot.
- Stir constantly for 1–2 minutes.
- The spices will darken slightly and become very fragrant.
- This blooming process releases their essential oils and deepens the chili's flavor profile.
- Do not let them burn.
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Ready when: Spices are fragrant and slightly darkened
Tip: Keep stirring to prevent the paprika from burning, which would taste bitter.
5
Add tomato paste
- Stir in the tomato paste, mixing it thoroughly with the oil and spices to coat the meat.
- Cook for 2 minutes, stirring often, allowing the tomato paste to caramelize slightly in the hot pot.
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Ready when: Tomato paste is slightly caramelized and fragrant
Tip: Cooking tomato paste in fat deepens its umami and prevents a raw, tinny flavor later.
6
Deglaze with sherry
- Pour in the dry sherry, scraping the bottom of the pot with your wooden spoon to dissolve all the browned bits (fond).
- Let the sherry simmer for 2–3 minutes, allowing some of the alcohol to cook off and the liquid to reduce slightly.
- You'll notice a pleasant wine aroma.
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Ready when: Sherry has reduced slightly and smells less harsh
Tip: The sherry adds complexity and a subtle acidity that balances the rich chorizo and paprika.
7
Add tomatoes and broth
- Add the canned crushed tomatoes (with their juice) and beef broth to the pot.
- Return the chorizo slices to the pot.
- Drop in the bay leaf.
- Stir well to combine everything.
- Increase the heat to medium-high and bring the mixture to a gentle simmer, which should take 3–4 minutes.
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Ready when: Liquid is gently simmering with small bubbles breaking the surface
Tip: Crush the canned tomatoes by hand as you add them so they break down evenly.
8
Add roasted peppers and simmer
- Stir in the drained roasted red peppers.
- Reduce the heat to medium-low so the chili simmers gently but steadily (small bubbles rising through the liquid, not a rolling boil).
- Simmer uncovered for 25–30 minutes, stirring occasionally to prevent sticking on the bottom.
- The chili will thicken gradually as the liquid reduces and the flavors meld.
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Ready when: Chili has thickened noticeably, a spoon dragged through leaves a brief trail, and flavors have melded
Tip: If the chili seems too thin after 20 minutes, increase heat slightly; if too thick, add a splash of broth.
9
Taste and season
- Remove the bay leaf.
- Taste the chili.
- Season generously with kosher salt and freshly ground black pepper.
- Stir well and taste again.
- The chili should be savory, smoky, and warming with a subtle heat.
- Add more salt if needed, one pinch at a time.
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Ready when: Chili is well-seasoned and balanced
Tip: Season toward the end, after reduction, so you don't over-salt as the liquid cooks down.
10
Rest and serve
- Remove the pot from heat and let the chili rest, uncovered, for 10 minutes.
- This allows the flavors to settle and fully incorporate.
- Serve hot in bowls, garnished with fresh chopped parsley if desired.
- Pair with crusty bread, over rice, or with a dollop of crème fraîche or sour cream.
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Ready when: Chili has rested and is ready to serve
Tip: Resting lets the flavors come together; the chili will taste better than if served immediately.

Good to know

Tips

Smoked paprika (pimentón de la Vera) is not the same as sweet or hot paprika. Hunt for it in the spice aisle or online; it's worth seeking out. It's the foundation of this chili's personality.
Don't skip browning the chorizo first—its rendered fat flavors the entire dish and prevents the chili from tasting greasy later.
If you can't find Spanish (cured) chorizo, look for chorizo dulce (sweet) or chorizo picante (spicy). Avoid fresh chorizo fresco if you want that authentic smoked cured flavor.
Roasted red peppers (not raw) are essential. They've been cooked down to sweetness and add a subtle silkiness that raw peppers cannot. Jarred versions are reliable and convenient.

Make ahead

This chili improves with time. Make it up to 2 days ahead, cool to room temperature, and refrigerate. The flavors deepen as it sits. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it has thickened too much.

Storage & reheating

**Room temperature:** Let cool completely and store in an airtight container for up to 2 hours. **Refrigerator:** Cover and refrigerate for up to 4 days. **Freezer:** Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat. Add a splash of broth if needed to restore consistency.

Substitutions

Spanish chorizo (cured, not fresh), sliced into ¼-inch (6 mm) half-moons → Chorizo fresco (fresh chorizo, casing removed and crumbled) or chorizo dulce (sweet chorizo). Fresh chorizo will render fat similarly but won't brown as visibly. If using fresh chorizo, brown it thoroughly, breaking it into small pieces. The chili will be slightly less smoky but still delicious.
Roasted red bell peppers (jarred or homemade) → Roasted and peeled fresh red bell peppers (about 2–3 whole peppers) or jarred roasted pepper strips. If roasting fresh peppers, char them over a gas flame or under a hot broiler until blackened all over, then place in a bowl covered with plastic wrap for 10 minutes to steam. Peel off the skin, remove seeds, and chop. The flavor will be more vibrant than jarred.
Dry sherry → Dry red wine (such as Rioja) or all-purpose white wine. Use the same amount (½ cup / 120 ml). Red wine adds earthiness; white wine adds brightness. Both work well; sherry provides a unique sweetness.
Beef broth (low-sodium) → Chicken broth or vegetable broth. Use low-sodium versions and adjust seasoning at the end. Chicken broth will make the chili lighter; vegetable broth works if you prefer a non-meat base.