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One Skillet Chorizo Beer Chili

Chorizo Beer

Prep time:

20 minutes

Cook time:

60 minutes

Difficulty level:


Who doesn’t love chili during football season? I remember my mother simmering chili for hours upon hours… seemed like we would never get to eat it. Have no fear, the chili queen is here! Say goodbye to cooking chili for hours… say hello to being able to do other things than stand in the kitchen all day. Not only have we sped up the recipe, but we actually give you a reason to enjoy your favorite beer during cook time. Just don’t drink it all… you’ll need a little of it for your recipe.
This recipe is amazing because it is super hard to mess up. You can also experiment with other seasonings to make it your own or make it in bulk and freeze it for later dates as well!


  • 2lbs 80/20 ground beef
  • 1 stick of beef chorizo
  • 1 can cannelloni beans
  • 2-3 cloves of minced garlic
  • 1 tsp oregano
  • 1 ½ tbls cumin
  • 2 tbls chili powder
  • Pinch ground nutmeg
  • ½ tsp smoked paprika
  • 6-8 oz favorite beer (some for drinking, some for pouring)
  • 8 oz can tomato sauce
  • 2-3 tsp of sea salt
  • Apple wood chunks
  • Cast Iron Skillet (preferred) or Dutch Oven
  • Optional ingredients
  • Chopped white onion, or if you are terrified of real onion like myself… use 1-2 tsp of onion powder
  • Jalapeños
  • Fritos Corn Chips
  • Shredded Sharp Cheddar
  • Charred Corn


  1. Heat your grill at bake level, the thermometer read about 250-300 when we put the skillet on… which is only the cabin temp and not the grill surface temp, but it was a nice reference point.
  2. Lace your skillet on the grill over a direct flame, (probably in between sear and bake levels) and brown the beef, chorizo, and garlic.
  3. Once browned and mixed thoroughly, drain the access fat drippings. (Just take a spoon and scoop out as much as you can get), then add the seasonings, tomato sauce, and cannelloni beans. Save some of that beer you are drinking for later because you are going to use it to thin out the chili’s consistency….just a thought, but do what you like ☺ if you drink all the beer before this step, you can use water or beef stock. I used Red Stripe Jamaican Lager! Yum.
  4. Add 2-3 wood chunks to your firebox…You are going to simmer this wonderful concoction for about an hour, stirring occasionally and adding a little beer at a time to your preferred consistency. Remember, you can always add more beer, but you can’t get it back. You can however, use a little bit of masa flour to thicken your chili. Don’t add the masa directly to the chili, you’ll want to make a paste out of it then add it (put a little water in a small bowl to your masa, stir it around, voilà… masa paste)
  5. Finally, salt to taste, and top with your extra ingredients. We took a little extra corn from the corn bread recipe, onion, cheese and Fritos and made one heck of a chili pie…. You’re welcome.
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