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Chorizo, Hatch Chile and Smoked Porter Chili

chorize hatch chile chili

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


  1. Heat the olive oil in a large pot over medium-high heat. Add the onions, bell peppers, hatch chilies and jalapenos, cooking until softened.
  2. Add the chorizo and ground beef, cooking until browned. Stir in the garlic and then the beer.
  3. Add the tomatoes, beans, smoked paprika, pepper, cumin, onion powder, garlic powder, chili powder and Worcestershire sauce.
  4. Bring to a low simmer. Simmer for 1 hour.
  5. Ladle into bowls and top with cheese, cilantro and avocados.
chorize hatch chile chili
Source: eHow

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