Chili con Carne y Chorizo


  • 12 slices of bacon
  • 2 pounds ground beef chuck
  • 1 pound ground chorizo
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 6 cloves garlic, finely chopped
  • Kosher salt
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 2 tablespoons dried oregano
  • 1 6-ounce can tomato paste
  • 1 12-ounce bottle amber beer
  • 2 tablespoons unsweetened cocoa powder
  • 2 28-ounce can whole plum tomatoes, crushed by hand
  • 1-1/2 cups low-sodium beef broth
  • 2 15-ounce cans black beans, drained and rinsed
  • 1 tablespoon hot sauce
    Shredded cheddar cheese, sliced scallions, sliced/diced jalapenos, cilantro, and/or sour cream, for topping (optional)


  1. Cook the bacon in a large cast-iron skillet over medium heat until crisp.  6 to 8 minutes per side.  Drain on a paper towel-lined plate and let cool, then crumble and set aside.  Pour off all but 1 tablespoon of the bacon drippings from the skillet (reserve the drippings).
  2. Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes.  Transfer to a bowl using a slotted wooden spoon.
  3. Add the chorizo, breaking up the meat with a wooden spoon, until cooked thoroughly through, about 8 minutes.  Transfer to the same bowl as the beef using a slotted wooden spoon.
  4. Heat 1 tablespoon of the reserve bacon drippings into a stockpot over medium-high heat.  Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes.  Add the garlic and 1 teaspoon salt and cook 2 minutes.  Add the chili powder, cumin, paprika, oregano, and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick).  Add the beer and simmer until almost completely reduced, about 3 minutes.
  5. Stir in the beef and chorizo mixture and any juices from the bowl; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat.  Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
  6. Stir the hot sauce into the chili and season with salt.  Add some beef broth if the chili is too thick.  Ladle into bowls and top with the crumbled bacon, cheese, scallions, jalapenos, cilantro and/or sour cream.

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