Mexican-Style Beef Chorizo (Bold, Smoky & Easy to Make)

This homemade beef chorizo is bold, smoky, and packed with spice—and it’s way easier to make than you might think. Whether you want to fold it into breakfast tacos, scramble it with eggs, or crisp it up in a skillet for a burrito bowl, this no-casing-needed chorizo recipe brings restaurant-level flavor with everyday ingredients.

Why I Love This Chorizo Recipe

Most traditional chorizo is made with pork, but this beef chorizo recipe offers the same bold, smoky flavor with a deeper, meatier bite. It’s seasoned with a blend of pantry spices like paprika, ancho chile, garlic, and oregano—giving you the signature chorizo taste without any mystery ingredients or casings.

What I love most is how approachable this recipe is. You don’t need a sausage stuffer or special tools—just a bowl, a fork, and ten minutes to mix everything together. It’s perfect for meal prep, freezer-friendly, and super versatile. I usually make a double batch and use it throughout the week in tacos, burritos, breakfast scrambles, or even in this garbage bread recipe.

Don't just take my word for how good this beef chorizo is though, here's what one of our readers who made it had to say about it:

This beef chorizo was incredible!! The balance of flavors is well done and I like the cooking method. Simple and delicious. -Christina B.

Ingredients

• 1 lb ground beef (80/20 recommended)
• 2 teaspoon salt
• 2 tablespoon paprika (non-smoked)
• 2 tablespoon ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• ½ teaspoon sugar
• ½ teaspoon MSG (optional, enhances savoriness)
• 2 tablespoon apple cider vinegar

How to Make Beef Chorizo

Step 1 – Mix the spices

In a large bowl, combine the salt, paprika, chile powder, cumin, oregano, garlic powder, black pepper, sugar, and MSG (if using). Stir until fully blended.

Step 2 – Season the beef

Add the ground beef and apple cider vinegar to the spice mix. Use your hands or a spatula to mix everything together until the beef is evenly seasoned. Don’t overwork the meat—just mix until combined.

Step 3 – Cook or shape

You can cook the chorizo immediately by crumbling it into a hot skillet and sautéing until browned and cooked through, about 8–10 minutes. Or shape the mixture into patties or sausage-style links to freeze and cook later.

Expert Tips for Making The Best Chorizo

• Choose the right ground beef. For the juiciest, most flavorful chorizo, use 80/20 ground beef. The higher fat content mimics traditional pork chorizo and keeps the mixture moist as it cooks. If you use leaner beef (like 90/10), consider adding 1–2 teaspoons of olive oil to prevent dryness.
• Toast the spices (optional but worth it). For a deeper, richer flavor, you can toast the dry spices in a dry skillet for 30 seconds before mixing. This helps release the essential oils in the chile powder, cumin, and paprika—enhancing that signature chorizo aroma.
• Don’t skip the vinegar. The apple cider vinegar isn't just for tang—it helps break down the meat slightly for a smoother texture and activates the spices, giving the beef a deeper, more complex flavor. You can also experiment with white vinegar or even lime juice for a citrusy twist.
• Mix thoroughly, but don’t overwork. Mix the beef and seasonings just until combined. Overworking the mixture can result in dense or tough chorizo. A fork or gloved hands are best for evenly distributing the spices without compacting the meat.
• Let the mixture rest for better flavor. If you have time, let the seasoned beef sit in the fridge for at least 30 minutes (or up to overnight) before cooking. This allows the spices and vinegar to fully absorb into the meat and makes the flavor even more pronounced.
• Cook low and slow. Sauté the chorizo over medium to medium-low heat, breaking it up as it cooks. Cooking it too fast on high heat can cause the spices to burn and dry out the beef.
• Use a nonstick or cast iron pan. These pans are ideal for browning the chorizo evenly without sticking. A stainless steel skillet can work too, but make sure it’s well-oiled and heated before adding the meat.
• Freeze for later. This recipe doubles beautifully. Portion raw or cooked chorizo into freezer-safe bags, flatten to save space, and freeze for up to 3 months. Label with the date and whether it's raw or cooked for easy use later.
• Repurpose it creatively. This beef chorizo isn't just for tacos! Try it in breakfast burritos, queso dip, stuffed peppers, nachos, or even pasta sauces. It adds instant depth and heat to any savory dish.

FAQs About This Beef Chorizo Recipe

Is chorizo pork or beef?

Traditionally, chorizo is made with pork, especially in both Spanish and Mexican varieties. Spanish chorizo is typically cured and seasoned with smoked paprika, while Mexican chorizo is fresh, heavily spiced, and often cooked like ground meat. However, beef chorizo is a popular alternative—especially for those who don’t eat pork or want a heartier, beefier flavor. This recipe uses ground beef and classic Mexican-inspired seasonings to create a pork-free version that’s just as bold and flavorful.

What is beef chorizo made of?

Beef chorizo is a pork-free version of traditional Mexican-style chorizo. It’s made with ground beef, a blend of warm, smoky spices like paprika, ancho chile powder, cumin, and garlic, plus a splash of vinegar to balance the richness. This recipe stays true to the bold, spicy flavor of chorizo while using ingredients you likely already have at home.

Is beef chorizo spicy?

This version has mild to medium heat, mainly from the ancho chile powder and black pepper. It’s flavorful rather than fiery. If you like it spicier, you can add a pinch of cayenne pepper, chipotle powder, or a few dashes of hot sauce to the spice mix.

Do I need to use vinegar?

Yes—apple cider vinegar is key. It doesn’t just add tang; it also helps tenderize the meat and brings out the flavor of the spices. You can substitute white vinegar or lime juice if needed, but don’t skip the acidity altogether or the chorizo may taste flat.

Can I freeze beef chorizo?

Absolutely. Whether raw or cooked, beef chorizo freezes beautifully. Portion it into airtight bags or containers, label them, and freeze for up to 3 months. For best results, thaw overnight in the fridge before using. You can also cook it straight from frozen—just add a few extra minutes and break it up in the pan as it thaws.

What can I make with beef chorizo?

This homemade chorizo is super versatile. Use it in breakfast tacos, burritos, nachos, queso dip, stuffed peppers, chorizo mac and cheese, or even chorizo-stuffed burgers. It adds instant flavor to almost any dish—just cook it through and let the spices do the work.

How long does cooked beef chorizo last in the fridge?

Cooked chorizo will stay fresh in an airtight container in the refrigerator for up to 4 days. You can reheat it in a skillet or microwave and use it in a variety of quick meals.

Do I need sausage casings for this recipe?

Nope! This is a caseless chorizo recipe, meaning it’s made and cooked like seasoned ground beef. That makes it easier to prep, portion, and use in everyday meals—no special equipment or techniques required.

My Final Thoughts

This beef chorizo is bold, savory, and so easy to work into any meal. I love that it’s customizable, freezer-friendly, and totally pork-free without sacrificing flavor. Whether you're meal prepping for the week or whipping up breakfast tacos on the fly, this recipe delivers every single time. If you make it, leave a comment below and let me know how it turned out!

More Recipes To Try

• Mongolian ground beef
• Mexican white spaghetti
• Beef cutlets
• Beef rump roast
• Mexican breakfast casserole
• Mexican beef stew