Chorizo chipotle chili

Won a contest with this one. Let’s get into it:


The Recipe (written in the way it is cooked):

  • 1/2 cup chopped red bell pepper
  • 1 charred poblano pepper, chopped
  • 1 cup chopped yellow onion
  • 4 cloves garlic, chopped
  • 1T chili powder
  • 1T salt
  • 1T cumin
  • 1t onion powder
  • 2t coriander
  • 1T ground black pepper
  • 1/2 stick of butter (really)
  • 2lb ground beef (I used 1/2 chuck and 1/2 round)
  • 1 package of chorizo (comes in a set of two tubes, use both tubes)
  • 2t salt
  • 1T black pepper
  • 2t cumin
  • 2t garlic powder
  • 2t chili powder
  • 6oz tomato paste
  • 1 1/2 cups Modelo beer (negra or especial)
  • 2T adobo sauce
  • 1 chopped chipotle chili (use 2 if you like it spicy)
  • 2 cans fire roasted petite-diced tomatoes (with or without added garlic)
  • 1/2 can crushed tomatoes
  • 2T chipotle Cholula hot sauce
  • 1 can red kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • See below for topping ideas


Get some olive oil into a very large pot and cook the red pepper with onion and chili powder, salt, cumin, onion powder, coriander, and black pepper. Once soft, add the poblano and garlic and cook until the garlic is fragrant. Remove veggies and set aside.

Add butter, ground beef, and chorizo to the pan. Brown the meat and add the salt, black pepper, cumin, garlic powder, and chili powder. Once cooked, remove the meat with a spider or slotted spoon to let the fat drain off. Set aside. Get rid of all that fat, we don’t need it.

In the pot, get all that tomato paste in there and let it cook for 2-3 minutes so the raw tomato flavor goes away. Add the Modelo and scrape any brown bits off the bottom of the pan, making a tomato-beer sauce. Add the adobo sauce, chipotle pepper/s, cans of tomatoes, and Cholula hot sauce.

To finish: get the meat, veggies*, and beans into that tomato sauce and stir it around! Let it simmer for as long as you’d like (recommended minimum 30 minutes). Check the seasoning and add what you need.

*You’ll notice that the veggies let out a lot of liquid. That’s okay. Get it all in there. It’s delicious.

To top:

I used cilantro, red onion, chopped jalapeños, queso fresco, Mexican crema, and cornbread croutons.  It was a hit.

Greg, if you’re reading this, thanks for the ego boost

Greg pt 1


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s