Fall brings a lot of things besides pumpkin lattes and football games, and an excuse to make a huge pot of chili is a great one. A slow-simmered chili is a beautiful bowl of comfort food, especially when beer is involved. The best thing about this chili is that it’s actually better made a few days ahead; the flavors have a chance to blend and deepen. Don’t be afraid to make this when you get a chance, and then warm it when it’s ready to serve. It also freezes well, so don’t be scared to make a double batch. A freezer-friendly, make-ahead meal that’s a big bowl of feel-good food? Fall can’t get here soon enough.
Chorizo, Hatch Chile and Smoked Porter Chili
Yield: 4 servings Chili:
- 2 tablespoons olive oil
- ½ white onion, chopped (about 1 cup)
- 1 red bell pepper, chopped, stem and seeds removed
- 2 hatch chilies, chopped
- 2 jalapenos, chopped
- 6 ounces chorizo, raw, removed from casing
- 1 pound ground chuck (80/20 lean-to-fat ratio)
- 4 cloves garlic, minced
- 1 cup smoked porter
- 14 ounces stewed diced tomatoes
- 15 ounces white beans (not dried)
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 cup cheddar cheese, shredded
- ½ cup cilantro, chopped
- 1 avocado, diced
- Heat the olive oil in a large pot over medium-high heat. Add the onions, bell peppers, hatch chilies and jalapenos, cooking until softened.
- Add the chorizo and ground beef, cooking until browned. Stir in the garlic and then the beer.
- Add the tomatoes, beans, smoked paprika, pepper, cumin, onion powder, garlic powder, chili powder and Worcestershire sauce.
- Bring to a low simmer. Simmer for 1 hour.
- Ladle into bowls and top with cheese, cilantro and avocados.