Nothing warms us up on the ranch after a cold day in the fields like a hearty bowl of chili!
Don't let that ingredient list fool you, most of the spices you'll have right in your spice rack!
While we chose ground bison and ground chorizo for our Smoked Beer Chili, feel free to mix and match with any of our ground meats!
Prep Time: 10 Minutes
Cook Time: 1.5 - 2 Hours
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- 1 pound ground bison
- 1 pound ground chorizo
- 1 red onion, diced
- (1 each) red, yellow, and orange bell pepper, diced (green bell peppers will do fine if unable to find the varieties)
- 1 jalapeno pepper, diced
- 4 garlic cloves, minced
- 1 (6-ounce) can tomato paste
- 1/4 cup chili powder
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1/4 teaspoon crushed red pepper
- 1 (12-ounce) can or bottle of your favorite beer (Coors Banquet)
- 1 (28-ounce) can crushed tomatoes
- 1 (14 ounce) can fire roasted tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans or hot chili beans
- 1 (15-ounce) can kidney beans, drained and rinsed
- Dice onion, bell peppers, and jalapeño and set aside
- Mince the garlic cloves and set aside
- Open all cans to be ready to pour and set aside
- Drain and rinse kidney beans and black beans
- Heat a large pot over medium heat and add the olive oil. Season the beef and sausage with a sprinkle of salt and pepper. Add the beef and sausage and cook, stirring often, until browned and golden, roughly 8 to 10 minutes. Remove the meat, place it on a plate, and set aside.
- Reduce the heat to medium-low. Add the onions, peppers, garlic, and jalapeño stirring well to coat. Add a pinch of salt. Cook until softened, about 5 to 6 minutes.
- Add the tomato paste, chili powder, cumin, oregano, paprika, cinnamon and chili flakes and stir and mash it into the pepper and onions.
- Cook, stirring often, as the tomato paste begins to get darker in color for about 5 minutes.
- Add the beef back into the mixture and stir to mix together.
- Pour in the can/bottle of beer to deglaze the pan, using a wooden spoon, to stir and loosen any of those glorious browned bits off the bottom.
- Add the crushed tomatoes, fire roasted tomatoes, and all beans, mix in well, and bring to a boil.
- (OPTIONAL STEP) Place whole pot (uncovered) in smoker at no more than 180 degrees for 20 minutes for an added rich, smoky flavor
- Finally, reduce it to a simmer and cook for at least an hour to meld the flavors and thicken up a bit to your preference.