Chipotle Stout And Chorizo Chili Topped With Pork Rinds - cooking recipe

Ingredients

Ingredients:
2 tbs olive oil
1/2 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
1/2 tsp smoked paprika
1 tsp black pepper
1 tsp cumin
2 tbs Worcestershire sauce
Toppings:
1 cup cheddar cheese, shredded
1/2 cup cilantro, chopped
2 cups Chicharrones (pork rinds), lightly crushed
(Makes 4-6 servings)

Preparation

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.