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    Home » Recipes » Soups » Beer, Chorizo & Beef Chili Recipe

    Published: Dec 13, 2014 · Modified: Jan 17, 2023 by Cari · This post may contain affiliate links. · 2 Comments

    Beer, Chorizo & Beef Chili Recipe

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    Jump to Recipe

    This chili recipe is packed with tons of rich flavor! From the Spanish chorizo to the IPA beer this chili will knock your socks off.

    three bowls of chili with toppings

    This recipe was a chaotic creation for me where I wanted chili but also had to find a way to use up some chorizo before it went bad. The addition of beer was a fluke as I was drinking some while playing with this recipe and it spilled into the pot.

    Ingredients Needed

    Ingredients needed for beer & chorizo chili
    • Olive oil
    • Ground beef
    • Spanish chorizo
    • Yellow onion
    • Garlic
    • Unsalted black beans
    • Fire-roasted diced tomatoes
    • Red kidney beans
    • Serrano pepper
    • IPA beer
    • Chili powder
    • Cumin
    • Salt
    • Sugar
    • Black pepper
    • Red pepper flakes

    How to make this chili

    Heat oil in a large dutch oven over medium-high heat. Add the ground beef, chorizo onion, serrano pepper, garlic and a pinch of salt. Cook until all the beef and chorizo has browned. Drain about half the excess fat once cooked through.

    browned beef and chorizo in a dutch pot

    Once you have drained the excess fat from the cook meat, add the remaining ingredients including the pureed tomatoes and stir to combine.

    All of the chili ingredients in the dutch oven

    Cover and bring to a boil over medium heat, takes about 20 minutes. Once boiling drop the heat to low and cook for 60 minutes, stirring occasionally. Taste, and season with additional salt and pepper if need be.

    chorizo beer and beef chili in a dutch pot

    What's a good topping for this chili?

    Although this recipe is delicious on it's own, some topping ideas include:

    • cheddar cheese
    • green onions,
    • sliced serrano peppers
    • sour cream
    • crackers (oyster, cheez its or saltines)
    • diced onions
    Beer, Chorizo & Beef Chili

    Variations

    • If you prefer a thinner consistency, you can add a half cup of beef broth or more beer.
    • No Beans: if you don't care for beans in your chili, you can just omit that ingredient altogether.
    • Instant Pot Beer, Chorizo & Beef Chili: brown the beef, onion, serrano pepper and garlic in the Instant Pot set at the Saute setting. Drain off the fat, then add the remaining ingredients. Cover and cook on meat/stew for 25 minutes
    • For a spicy pot of chili, add more serrano pepper.
    chili topped with sour cream and fresh serrano pepper

    Storage

    Leftover chili will keep in an airtight container in the refrigerator for 4-5 days.

    You can freeze this chili

    Allow the chili to cool to room temperature. Package in airtight containers or Ziploc freezer bags and store in the freezer for up to 3 months.

    Reheating from frozen

    Thaw frozen chili in the refrigerator overnight. Place chili in a saucepan. Cover and warm over low heat, just until heated through. If it seems too thick, thin the chili with a splash of broth or water.

    flat lay shot of three bowls of chili

    Check out these other delicious soups

    • French Onion Soup Recipe
    • semi homemade pasta fagioli soup
      Grandma's Italian Pasta Fagioli Recipe
    • Pumpkin Soup with Crispy Prosciutto Recipe
    • keto loaded cauliflower soup
      Keto Cauliflower Soup
    Beer, Chorizo & Beef Chili
    Print Recipe
    5 from 1 vote

    Beer, Chorizo & Beef Chili Recipe

    A rich chili filled with beer, spanish chorizo, ground beef and beans
    Prep Time5 mins
    Cook Time1 hr 20 mins
    Total Time1 hr 25 mins
    Course: Soup
    Cuisine: American
    Servings: 6
    Calories: 372kcal
    Author: Cari

    Ingredients

    • 1 pound lean ground beef
    • 1 pound of Spanish chorizo skin removed
    • 1 medium yellow onion peeled and thinly sliced
    • 4 cloves of garlic minced
    • 1 15 oz. can unsalted black beans, rinsed and drained
    • 3 14 oz. cans unsalted, fire-roasted diced tomatoes
    • 2 15 oz. can unsalted red kidney beans, rinsed and drained
    • 1 serrano pepper thinly sliced jalapeño will work as well
    • 1 12 oz bottle of beer pale ale, red ale or whatever beer is in your fridge
    • 2 Tablespoons chili powder
    • 1 Tablespoon ground cumin
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • ½ teaspoon black pepper
    • ¼ teaspoon of red pepper flakes
    • cheddar cheese garnish/optional
    • sour cream garnish/optional
    • sliced serrano pepper garnish/optional

    Instructions

    • Heat oil in a large stockpot pan over medium-high heat. Add the ground beef, chorizo onion, garlic and a pinch of salt.
    • Cook for about 10 minutes or until the beef is completely browned, crumbling the beef with a wooden spoon as it cooks. Drain about half of the excess fat.
    • While the beef is cooking, place the contents of two cans of fire-roasted diced tomatoes in the blender and puree. Set aside.
    • Once you have drained the excess fat from the cook meat, add the remaining ingredients including the pureed tomatoes and stir to combine.
    • Cover and bring to a boil over medium heat, takes about 20 minutes. Once boiling drop the heat to low and cook for 60 minutes, stirring occasionally. Taste, and season with additional salt and pepper if need be.
    • Serve hot and garnish with cheddar cheese, sour cream, green onions and/orfresh serrano peppers

    Video

    Notes

    For a spicy chili add the entire sliced serrano pepper, for a milder chili only add half a serrano pepper and save the remainder for garnish.
    Garnish with your choice of the following:
    • green onions,
    • sliced serrano peppers
    • sour cream
    • crackers (oyster, cheez its or saltines)
    • diced onions
    Leftover chili will keep in an airtight container in the refrigerator for 4-5 days. If you want to freeze this chili, allow the chili to cool to room temperature. Package in airtight containers or Ziploc freezer bags and store in the freezer for up to 3 months.
    Thaw frozen chili in the refrigerator overnight. Place chili in a saucepan. Cover and warm over low heat, just until heated through. If it seems too thick, thin the chili with a splash of broth or water.

    Nutrition

    Serving: 1cup | Calories: 372kcal | Carbohydrates: 7g | Protein: 30g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1393mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1111IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
    « Andiamo! Brick Oven Pizza: A Love Story.
    El Rey De Las Fritas is my BAE »

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    Categories: Keto Friendly

    Reader Interactions

    Comments

    1. FLaCo says

      January 29, 2015 at 10:24 pm

      Dam

      Reply
    2. FLaCo says

      January 29, 2015 at 10:25 pm

      Dayum! Going to try this very soon. Never thought of adding chorizo to chili. Have you tried the fire chili from Hillstones (old Houstons)?good stuff.

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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