Dinner · Mexican

Braised Beef Chili with Chorizo and Ancho

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 22, 2026

This is the chili you start low and slow and forget about while it does all the work. Chunks of beef braise in a deep, spiced tomato sauce until they shred with two forks, and smoky chorizo plus ancho chilies give it that rich, layered flavor you only get from a long cook. It feeds a crowd and tastes even better the next day.

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Braised Beef Chili with Chorizo and Ancho

Why you'll love this

  • Almost all hands-off time once it hits the oven.
  • Fall-apart tender beef with deep, smoky-spiced flavor.
  • Feeds a crowd and tastes even better reheated.
  • One pot, easy cleanup.

EveryDayMeal recipe

Braised Beef Chili with Chorizo and Ancho

Prep
20m
Cook
180m
Total
200m
Serves
6
Level
Medium

Ingredients

  • 2 pounds beef chuck, cut into large chunks
  • 3 onions
  • 4 cloves garlic
  • 3 tablespoons, divided olive oil
  • 10 ounces chorizo, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 large cinnamon stick
  • 3 bay leaves
  • 2 teaspoons dried oregano
  • 2 dried ancho chilies
  • 3 tablespoons balsamic vinegar
  • two 14-ounce cans canned plum tomatoes
  • 2 tablespoons tomato ketchup
  • 2 tablespoons dark brown sugar
  • two 14-ounce cans canned borlotti (cranberry) beans, drained
  • 1 2/3 cups water or red wine
  • to taste salt and pepper

Equipment

  • Large Dutch oven or oven-safe pot with lid
  • Food processor
  • Two forks for shredding

Instructions

  1. Heat your oven to 225 degrees F and pull the beef out of the fridge about 30 minutes ahead so it comes closer to room temperature, which helps it brown instead of steam.
  2. Pulse the onions and garlic in a food processor until finely chopped, so they melt into the sauce rather than staying chunky.
  3. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until deeply golden, working in batches so the pan stays hot. Set the beef aside.
  4. Add the remaining tablespoon of oil and brown the chorizo until the edges crisp and the oil turns red, then remove it and set it with the beef.
  5. Add the onion and garlic, cumin, allspice, cloves, cinnamon stick, bay leaves, oregano, and ancho chilies to the chorizo oil. Cook until the onions turn soft and fragrant, about 8 minutes, so the sauce tastes sweet, not raw.
  6. Season well with salt and pepper, then stir in the balsamic vinegar, tomatoes, ketchup, and brown sugar, breaking up the tomatoes with your spoon.
  7. Return the beef and chorizo to the pot with 1 2/3 cups water or red wine, bring to a gentle simmer, then cover and transfer to the oven.
  8. Braise for 2 hours, then stir in the drained beans and cook, covered, for 1 hour more, until the beef is fork-tender.
  9. Just before serving, pull the beef apart with two forks and stir it through the sauce. Fish out the cinnamon stick and bay leaves.

Tips from the kitchen

  • Toast the ancho chilies in the dry pan for a minute before adding liquid to wake up their smoky flavor.
  • Don't rush the sear. A deep brown crust on the beef is where a lot of the richness comes from.
  • If the sauce looks thin at the end, simmer it uncovered on the stovetop for 10 minutes to thicken.

Estimated nutrition per serving: 560 cal · 42g protein · 34g carbs · 28g fat

Make it your own

  • Swap borlotti beans for kidney or pinto beans.
  • Use red wine instead of water for an even richer sauce.
  • Add a chopped fresh jalapeno with the onions for extra heat.

Storing & make-ahead

Cools and stores beautifully. Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of water if it's thickened too much.

Good to know

What cut of beef works best?
Chuck is ideal because the connective tissue breaks down over the long braise into tender, shreddable meat. Brisket or short rib also work.
Can I make this in a slow cooker?
Yes. Sear the beef and chorizo and cook the aromatics on the stovetop first, then transfer everything to the slow cooker on low for 7 to 8 hours, adding the beans in the last hour.
What should I serve it with?
Steamed rice, warm tortillas, or a baked potato all soak up the sauce well. Top with sour cream, cilantro, and shredded cheese.
Where do I find ancho chilies?
Look in the international aisle or a Latin grocery. If you can't find them, substitute 1 tablespoon ancho chili powder or regular chili powder.

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