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Classic Beef Chili

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Apple

Chorizo and ground beef combine to create a one-of-a-kind chili that the whole family will love. Our recipe features a tasty combo of meat and ranch-style beans, all melded together with veggies and spices inside a Dutch oven that cooks directly on the Traeger.

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  • 1 Pound ground chorizo

  • 1 Pound ground beef

  • 2 Tablespoon unsalted butter

  • 1 Medium yellow onion, diced

  • 1 green bell pepper, seeded and diced

  • 1 red bell pepper, seeded and diced

  • 2 garlic cloves, minced

  • 2 Tablespoon tomato paste

  • 2 (15 oz) cans of ranch-style beans, drained

  • 1 (15 oz) can of tomato sauce

  • 1 (14.5 oz) can of stewed tomatoes

  • 3 Tablespoon Mexican oregano

  • 3 Tablespoon chili powder

  • 1 Tablespoon ground cumin

  • 2 dried bay leaves

  • Kosher salt, to taste

  • Beef stock, beer, or water, as needed

  • Toppings of your choice, for serving

  • 1

    When ready to cook, set Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    Add the ground beef and chorizo to a large Dutch oven on the stovetop over medium-high heat. Cook, breaking up with a wooden spoon, until the meat is browned, about 8 minutes. Transfer the meat to a medium bowl with a slotted spoon, discarding the excess fat.

    • 1 Pound ground chorizo

    • 1 Pound ground beef

  • 3

    Return the Dutch oven to medium-high heat and add the butter. Once melted, add the onion and green and red bell peppers. Sauté for 10 minutes, until the onion is lightly browned. Add the garlic and cook for 2 minutes more, until fragrant. Add the tomato paste and cook until the color darkens to a rusty red. Add the beans, tomato sauce, and stewed tomatoes. Bring to a simmer, then stir in the oregano, chili powder, cumin, and bay leaves. Season with salt to taste.

    • 2 Tablespoon unsalted butter

    • 1 Medium yellow onion, diced

    • 1 green bell pepper, seeded and diced

    • 1 red bell pepper, seeded and diced

    • 2 garlic cloves, minced

    • 2 Tablespoon tomato paste

    • 2 (15 oz) cans of ranch-style beans, drained

    • 1 (15 oz) can of tomato sauce

    • 1 (14.5 oz) can of stewed tomatoes

    • 3 Tablespoon Mexican oregano

    • 3 Tablespoon chili powder

    • 1 Tablespoon ground cumin

    • 2 dried bay leaves

    • Kosher salt, to taste

  • 4

    Transfer the Dutch oven to the grill grates. Close the lid and cook until the chili has thickened and the flavors have melded, adding beef stock as needed if it is looking too dry, 45-60 minutes.

    350 ˚F

    • Beef stock, beer, or water, as needed

  • 5

    Remove the bay leaves and serve the chili hot with your favorite toppings. Enjoy!

    • Toppings of your choice, for serving

Cooking Notes

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