Beef and Chorizo Chili

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 8 servings

1¼ pound grass fed ground beef
½ pound fresh chorizo
1 medium yellow onion, chopped
3 red Bellafina peppers, chopped
3 whole fresh garlic cloves, minced
15 ounces diced tomatoes
3 cups good quality beef broth, homemade or store bought
6 ounces tomato sauce
3 Tb chili powder
1½ tsp dried oregano
1 tsp ground cumin
1 tsp salt
½ tsp freshly ground black pepper
2 (15.5 ounces) can red kidney beans, drained and rinsed
1 (15.5 ounces) can black beans, drained and rinsed
1 (15.5 ounces) can small red beans, drained and rinsed
1 (15.5 ounces) can pinto beans, drained and rinsed
Optional accompaniments: freshly shredded cheese, diced avocados, pico de gallo, sour cream, tortilla chips, crackers, fresh chopped cilantro, minced jalapenos

Place a large dutch oven over medium high heat and brown the ground beef and chorizo. Add the onions, bell peppers, and garlic to the and cook for about 5 minutes, until just cooked through. Add all of the remaining ingredients, stir well, and bring to a boil.

Reduce heat to a simmer and cook until chili has thicken and all flavors are combined, about 30-35 minutes. Serve immediately with any of the optional accompaniments.

Slightly adapted from a recipe from