weeknight chili

7 Pinches
Friendswood, TX
Updated on Jun 11, 2016

This is the super quick version of my prize-winning chili. It's pretty good, too, and ready in about an hour.

prep time 10 Min
cook time 50 Min
method Stove Top
yield 8 to 10

Ingredients

  • 1 pound ground chuck
  • 1 pound argentinian fresh pork chorizo
  • - salt & pepper
  • 1/4 cup all purpose flour
  • 1 large onion, chopped
  • 2 large green bell pepper, chopped
  • 1 large pasillo pepper, chopped
  • 1 large jalapeno, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons cocoa powder
  • 1 tablespoon whole cumin seed, crushed
  • 1 dash cayenne pepper (optional)
  • 1 cup ipa beer
  • 1 pint water
  • 2 cans stewed tomatoes (14 oz size)
  • 1 can black or pinto beans (14 oz size)
  • OPTIONAL SERVING SUGGESTIONS
  • - roasted corn
  • - tortilla chips
  • - fresh hot tortillas
  • - chopped cilantro
  • - chopped jalapeno
  • - chopped red onion
  • - grated cheddar (smoked and/or regular)
  • - salsa
  • - creme fraiche
  • - queso fresco

How To Make weeknight chili

  • Step 1
    In a large skillet over medium-hot heat, brown beef and chorizo together, leaving it mostly in spoon size chunks. Don't stir it too much or let it get too grainy. Chorizo is already salted, so don't add salt here.
  • Step 2
    Once meat is browned, sprinkle in flour and cook for about a minute more.
  • Step 3
    Add onions and peppers, and cook until translucent - about five minutes.
  • Step 4
    Add spices, tomatoes, beer, and water to just cover.
  • Step 5
    Let simmer about half an hour, then stir in beans.
  • Step 6
    Simmer another 15 minutes. Adjust seasonings to taste, and serve hot with optional toppings.

Discover More

Category: Beef
Ingredient: Beef
Culture: American
Method: Stove Top
Keyword: #chili

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