Spanish Manchego and Chorizo Beef Chili

Name: Spanish Manchego and Chorizo Beef Chili
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 lb (900 g) ground beef (80/20 blend); 8 oz (225 g) Spanish chorizo, casings removed, coarsely chopped; 1 large (250 g) yellow onion, diced; 4 cloves (20 g) garlic, minced; 2 tsp (4 g) ground cumin; 1½ tsp (3 g) smoked paprika; 1 can (800 g) canned diced tomatoes (28 oz / 800 g can), with juices; 3 tbsp (45 g) tomato paste; 1½ cup (360 ml) beef broth; 1 can (15 oz / 425 g) (425 g) canned red kidney beans, drained and rinsed; 2 tbsp (30 ml) olive oil; 1 tsp (1 g) dried oregano; to taste kosher salt; to taste black pepper; 6 oz (170 g) aged Manchego cheese, coarsely grated

From the MyKitchenBank Kitchen

A Spanish-style beef chili that melds the smoky heat of chorizo with cumin-spiced ground beef and bright tomatoes, finished with creamy, nutty Manchego cheese stirred in at the end. The cheese melts into the rich sauce without overwhelming it, creating a deeply savory, warming dish inspired by Spanish cooking traditions. Serve with crusty bread or over rice.

Prep: 15 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 6 servings (about 8 cups)

Save to My Kitchen Jump to recipe

Steps

Before you start

Use good Spanish chorizo—look for a semisoft variety that you can slice or chop, not a hard salami
Grate the Manchego cheese before you start cooking
Read through the recipe to understand the layering of flavors

1
Brown the chorizo
- Heat olive oil in a Dutch oven or large heavy pot over medium-high heat (5–6 quart).
- Add the chopped chorizo and cook, breaking it into smaller pieces with a wooden spoon, for 3–4 minutes until the sausage renders fat and begins to brown.
- Chorizo is already cooked, so you're just developing color and releasing its oils.
+ Show details− Hide details
Ready when: Chorizo is golden-brown and has rendered fat
Tip: Don't fully crisp the chorizo—keep it slightly soft so it distributes throughout the chili.
2
Add ground beef
- Add the ground beef to the pot with the chorizo.
- Cook over medium-high heat, breaking the meat into crumbles with a wooden spoon, for 5–6 minutes until no pink remains and the beef is browned.
- Stir occasionally to ensure even browning.
- The ground beef must reach an internal temperature of 160°F (71°C) for food safety.
+ Show details− Hide details
Ready when: Beef is completely brown with no pink; internal temperature reaches 160°F (71°C)
Tip: Break the beef into small, even pieces so it cooks quickly and distributes evenly in the chili.
3
Cook aromatics and spices
- Add the diced onion to the pot and cook for 2 minutes, stirring, until it just begins to soften.
- Add the minced garlic and cook for 1 minute more, stirring constantly.
- Stir in the cumin, paprika, and oregano, and cook for about 1 minute until fragrant.
- The spices bloom in the fat and create a deeply flavored base.
+ Show details− Hide details
Ready when: Onion is softened; spices are fragrant
Tip: Toast the spices for just 1 minute so they release their oils without burning; burnt cumin becomes bitter.
4
Add tomato paste
- Stir in the tomato paste and cook, stirring constantly, for 2 minutes.
- This caramelizes the paste slightly and removes any raw flavor, concentrating its sweetness and umami.
+ Show details− Hide details
Ready when: Tomato paste darkens slightly and clings to the meat
Tip: Keep stirring so the paste doesn't stick to the bottom and scorch.
5
Build the sauce
- Pour in the canned diced tomatoes with their juices and the beef broth.
- Stir to combine, scraping up any browned bits stuck to the bottom of the pot (this is fond, packed with flavor).
- Bring the mixture to a gentle simmer.
+ Show details− Hide details
Ready when: Liquid comes to a simmer with bubbles breaking the surface
Tip: Scrape the bottom of the pot thoroughly to incorporate all the flavorful fond.
6
Add beans and simmer
- Stir in the drained and rinsed red kidney beans.
- Reduce the heat to medium-low and let the chili simmer gently, uncovered, for 30 minutes, stirring occasionally.
- The longer simmer allows the flavors to meld and the sauce to thicken slightly as liquid reduces.
+ Show details− Hide details
Ready when: Sauce has thickened slightly and flavors have mellowed together
Tip: Stir every 10 minutes to prevent the bottom from sticking, especially toward the end.
7
Season and taste
- After the 30-minute simmer, taste the chili.
- Season with kosher salt and black pepper to your preference.
- Remember that you'll be adding cheese at the end, which adds saltiness, so season conservatively.
+ Show details− Hide details
Tip: Taste as you go—you can always add more salt, but you can't take it out.
8
Stir in Manchego cheese
- Remove the pot from the heat.
- Stir in the grated Manchego cheese gradually, stirring constantly, until it melts into the chili and creates a creamy, cohesive sauce.
- The cheese should be fully incorporated within 2 minutes.
+ Show details− Hide details
Ready when: Cheese is fully melted and incorporated; sauce is creamy
Tip: Do not reheat after adding the cheese; high heat can make it stringy or grainy. Stir gently off the heat.
9
Rest and serve
- Let the chili rest off the heat for 10 minutes.
- This allows the flavors to settle and the texture to set slightly.
- Ladle into bowls and serve hot with crusty bread, over rice, or with your favorite toppings (sour cream, fresh cilantro, or diced red onion).
+ Show details− Hide details
Tip: The chili will continue to thicken slightly as it cools; if it seems too thick when reheated, stir in a splash of broth.

Good to know

Tips

Spanish chorizo varies widely—buy semisoft chorizo from a Spanish market or good butcher, not a hard salami-style chorizo, which won't render fat or integrate properly.
Manchego ages from 1 to 12 months; younger (blancos) is creamier, while older (aged) is firmer and more intensely nutty. Either works, but aged Manchego adds deeper flavor.
For a thicker chili, simmer uncovered for an extra 10 minutes. For a brothier version, add ½ cup more beef broth before the beans.
This chili tastes even better the next day as flavors continue to meld; consider making it a day ahead and reheating before serving.

Make ahead

Make the chili up to 2 days ahead (before adding the cheese). Cool, then refrigerate in an airtight container. To serve, reheat gently over medium heat, stirring occasionally. Once hot, remove from heat and stir in the grated Manchego cheese as directed.

Storage & reheating

Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (without the cheese added; add it fresh after reheating). To reheat, thaw overnight in the fridge if frozen, then warm gently over medium heat, stirring occasionally, and finish by stirring in fresh grated Manchego cheese off the heat.

Substitutions

Spanish chorizo → Spanish smoked paprika-seasoned sausage or andouille sausage. Chorizo is essential to the Spanish character, but a similar Spanish-style sausage preserves the smoky heat.
aged Manchego cheese → Aged Gruyère or Pecorino Romano. Manchego's nuttiness is key, but Gruyère offers a similar earthy richness, or Pecorino adds a sharper, more assertive tang.
canned red kidney beans → Canned cannellini beans or black beans. Red kidney beans are classic in chili, but lighter beans maintain the chili's body without overpowering it.
smoked paprika → Hot Spanish paprika (pimentón picante) for more heat. If you prefer a spicier chili, use hot paprika instead of smoked for a similar depth with more kick.