To celebrate #NationalChiliDay I figured I would share my humble little recipe. It may not be everyone's cup of tea but I came up with the recipe myself and I'm pretty proud of it. Let me know any changes you would make and what you think!
Chipotle Chorizo Beer Chili
- 2 lbs lean ground meat (I prefer venison, 93/7 beef is fine)
- 1 lb chorizo
- 1 lb ground sausage (if you can find chipotle breakfast sausage that's awesome but any breakfast or italian sausage works)
- 2 cans/bottles of your favorite beer. I use Rahr & Sons Brewing Co. Texas Red. For best results finish rest of six pack while cooking.
- 1 large onion diced
- 2 cloves of minced garlic or spoonfuls from jar of garlic
- 5 tbsp chili powder
- 1 tbsp cumin
- 1 tsp cayenne
- salt and pepper to taste
*have some fun with your seasonings though, I actually put some black garlic and chpotle seasoning as well
- 1 28 oz can roasted diced tomatoes
- 1 15 oz can tomato sauce
- minced chipotle peppers to taste. I put about 1/2 of the small cans. Tablespoon maybe? Some people may be okay with just a couple of teaspoons
- 1 6 oz can tomato paste
- In a large pot with olive oil, cook the onions and garlic down until fragrant and onions somewhat translucent.
- Deglaze the pot with first can of beer. Cook down and stir a bit.
- Put in the meat, chorizo, and sausage and cook until crumbly, chopping and stirring regularly. You can drain the grease if you want I guess...I don't because if you're cooking with a lean enough meat it does pretty good at absorbing it.
- Pour in the chili powder, cumin, cayenne and any other seasonings you choose. Thoroughly mix into meat.
- Stir in the diced tomatoes (make sure all liquid is drained!), tomato sauce, chipotle peppers, and second can of beer.
- Bring to simmer and transfer to slow cooker and simmer for at least 8 hours.
- Stir in can of tomato paste about an hour or two before serving to thicken back up.
Hope you enjoy!