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Chipotle Stout and Chorizo Chili Topped with Pork Rinds

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Ingredients
  

  • 2 tbs olive oil
  • ½ white onion chopped (about 1 cup)
  • 1 red bell pepper chopped, stem and seeds removed
  • 6 oz chorizo raw, removed from casing
  • 1 lb ground beef chuck 80/20 lean to fat
  • 4 cloves garlic minced
  • 1 cup Chipotle Stout
  • 14 oz stewed diced tomatoes canned is fine
  • 1 chipotle pepper in adobo from can, minced plus more if desired
  • 1 tsp adobo sauce
  • ½ tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp cumin
  • 2 tbs Worcestershire sauce

Toppings:

  • 1 cup cheddar cheese shredded
  • ½ cup cilantro chopped
  • 2 cups Chicharrones pork rinds, lightly crushed
  • Makes 4-6 servings

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil. Add the onion and bell pepper and cook until onion softens but isn’t browned, about 5 minutes.
  • Add the chorizo and beef, cook until meat starts to brown. Add the garlic and stir.
  • Add the beer, diced tomatoes, one chipotle pepper, adobo sauce, smoked paprika, pepper, cumin and Worcestershire sauce. Allow to simmer for about 30 minutes, until thickened. Add additional chipotle peppers as desired to raise heat level.
  • Pour into bowls, top with cilantro, cheddar and Chicharrones.