Chili Sans Beans

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 1 hr
  • Yield: 4 side dish servings
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1 teaspoon vegetable oil

1 1/2 pounds ground sirloin

1 pound Mexican-style chorizo, such as El Supremo brand

1 onion, diced

1 to 2 tablespoons chili powder

1 to 2 tablespoons ground cumin

1 teaspoon paprika

Kosher salt and freshly ground black pepper

1 stout beer

1 tablespoon hot sauce

One 14.5-ounce can crushed tomatoes

1 cup chicken stock


  1. In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes. 
  2. Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning.