Weeknight Chili

Weeknight Chili

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Janice Joy Miller


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


☆☆☆☆☆ 0 votes

8 to 10
10 Min
50 Min
Stove Top


  • 1 lb
    ground chuck
  • 1 lb
    argentinian fresh pork chorizo
  • ·
    salt & pepper
  • 1/4 c
    all purpose flour
  • 1 large
    onion, chopped
  • 2 large
    green bell pepper, chopped
  • 1 large
    pasillo pepper, chopped
  • 1 large
    jalapeno, chopped
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    smoked paprika
  • 2 Tbsp
    cocoa powder
  • 1 Tbsp
    whole cumin seed, crushed
  • 1 dash(es)
    cayenne pepper (optional)
  • 1 c
    ipa beer
  • 1 pt
  • 2 can(s)
    stewed tomatoes (14 oz size)
  • 1 can(s)
    black or pinto beans (14 oz size)

  • ·
    roasted corn
  • ·
    tortilla chips
  • ·
    fresh hot tortillas
  • ·
    chopped cilantro
  • ·
    chopped jalapeno
  • ·
    chopped red onion
  • ·
    grated cheddar (smoked and/or regular)
  • ·
  • ·
    creme fraiche
  • ·
    queso fresco

How to Make Weeknight Chili


  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.
  2. Once meat is browned, sprinkle in flour and cook for about a minute more.
  3. Add onions and peppers, and cook until translucent - about five minutes.
  4. Add spices, tomatoes, beer, and water to just cover.
  5. Let simmer about half an hour, then stir in beans.
  6. Simmer another 15 minutes. Adjust seasonings to taste, and serve hot with optional toppings.

Printable Recipe Card

About Weeknight Chili

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #chili

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