Chorizo, that is a subjective topic. Many flavors can and are involved. You have to discover first which flavors you like and which you don’t. Chorizo is tangy and spicy. What do you like for tang, and how much. What do you like for spicy, and how much. The basic recipe for any sausage is salt and spice. Figure out what you like, and make that.
Chorizo in Spanish translation is “sausage “.
My preference is the Spanish flavor profile of chorizo. Salt, pepper, garlic and Chile powder. I add lime juice or vinegar as a finish, because I like it that way better.
Most chorizo recipes are of Mexican origin. These have the tang built into them (lime juice). I don’t care as much for these. I’d rather add that later, this gives a totally different flavor profile.