All beef chorizo is a tasty and easily made substitute for the more common pork Chorizo.
As a matter of fact, the Mexican people I know use whatever meat happens to be most abundant at the time. I've had some great chorizo sausage that was made with venison, and even some that had a lot of rabbit meat in it!
You can easily increase the heat factor in your homemade chorizo by adding a little more red pepper (flakes or ground) to the spice mixture.
This particular recipe tends to be a bit on the mild side for the more tender souls in my family. You may think different, so it's a good idea to cook a little up before you call it finished and/or stuff it.
As with much of the all beef sausage I make at home, I usually produce my beef chorizo with 85% lean ground beef that I buy on sale.
There's no reason you can't grind your own, but I find that it is almost always less expensive to buy hamburger in bulk when it is on sale as a loss-leader.
I generally make this as a fresh bulk sausage, but on occasion I will stuff it into 35mm casings and smoke it.
Obviously, if you are intending to smoke your sausage, you will need to add 1 level teaspoon of either Instacure or Prague powder #1 for each 5 lbs of meat.