chipotle chorizo chili

so today is looking like a miserable day…. it’s all gray and drizzly outside.

and speaking of gray… what’s the difference between gray and grey? i mean why have 2 different spellings?

anyways… it’s perfect nap weather. but i won’t be napping today. boo.

and if i lived anywhere other than south louisiana this might mean that the temperatures outside are chilly and perfect for things like chili. but the temperatures will never be perfect chili weather around here for longer than a day. but that doesn’t mean we can’t pretend and eat chili anyways….

i’m a big fan of chili. especially when it’s made with beer. i mean let’s be honest… it’s a pot of meat with beer in it and topped with things like cheese, sour cream and cilantro. how can you not be a fan?

chipotle chorizo chili

chipotle chili

  • 2 tbs olive oil
  • 1/2 of an onion, chopped
  • 1 bell pepper, chopped
  • 1/2 lb chorizo, removed from casing
  • 1 lb ground beef
  • 4 cloves garlic, minced
  • 1 c beer
  • 14 oz stewed, diced tomatoes
  • 1 chipotle pepper, minced
  • 1 tsp adobo sauce
  • 1/2 tsp smoked paprika
  • 1 tsp pepper
  • 1 tsp cumin
  • 2 tbs worcestershire sauce
  • your choice of chili toppings – cheddar cheese, cilantro, sour cream, crushed corn chips, crushed pork rinds, whatever your fancy
  1. in a large dutch oven, heat the olive oil over medium-high heat. add the onion and bell pepper; cook until the onion softens but doesn’t brown. add in the chorizo and ground beef; cook until the meat mixture begins to brown. add in the garlic and stir around.
  2. stir in the beer, diced tomatoes, chipotle pepper, adobo sauce, worcestershire and seasonings. reduce heat to medium-low and simmer the chili until thickened, about 30 min.
  3. serve in bowls and top with your preferred toppings.

a couple quick notes…. jackie developed this recipe using chipotle stout. the store i went to didn’t have chipotle stout so i used a locally brewed bock style beer. i’m sure the chipotle would have given the chili a little extra something but i thought the chili was delicious with what i had.

she also developed the recipe without using beans. i’m not a bean person so this works for me…. but i know some people like beans in their chili so just add a can or two in if you chose to. in fact, jackie even says the same thing.

last thing… i’m not a fan of chunks of onions, bell peppers and tomatoes and such. i adore using my food processor to get all of it really finely chopped then i just proceed as normal. in this case, when i threw in the tomatoes, i threw in the chipotle at the same time.

and i know that tailgating season is over and so is the big game but hey… mardi gras is tuesday so bring a pot of chili!


recipe from: the beeroness

this post is linked up to what’s cooking wednesdays and taste and tell thursdays


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