Yup, I typically brown chorizo and reserve the meat, and use the fat to sear the cubed beef. I sometimes do this with bacon as well and my last batch I browned a pound of bacon, a pound of chorizo, and then seared all my cubed meats in the bacon/chorizo grease. And reintroduced the chorizo and diced bacon much later in the cook. That was a pretty fabulous batch, I must say.