Warm and hearty, this chili is great on a cold winter night or any other time throughout the year.


10 servings

Prep time

30 minutes

Cooking time

60 minutes




  • 1 large can Brook’s Chili Hot Beans
  • 1 lb. ground chuck
  • 1 lb. Mexican chorizo
  • 1 large can mushrooms, stems and pieces.
  • 1 28 oz. can dices tomatoes
  • 1 28 oz. can crushed tomatoes
  • 1 onion, chopped
  • 1 T cumin powder or more to taste
  • 1 T chili powder, or more to taste
  • 1 T dried oregano, or more to taste
  • Chopped cilantro and crema Mexican for serving.
  • 1 jalapeño pepper or serrano chili (optional)

*Crema Mexicana is similar to sour cream, only lighter and thinner in consistency. It is available in Mexican markets and most larger grocery stores.


  • Add beans, tomatoes, mushrooms, and spices to a large pot over low heat.
  • Brown ground beef and chorizo in a skillet. When some fat has rendered add the chopped onion. When the meat is browned and the onion is translucent, drain the grease and add meat and onion mixture to pot.
  • Simmer over low heat for at least an hour. The longer it simmers. the more flavor it will develop. Flavor improves with time as the flavors meld. It is even better the second day.
  • Ladle into bowls and top with cilantro, crema, and fresh chilis (if using).

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