Smoky Chipotle Chili

Serves 20


8 slices raw smoked bacon, diced
1 large sweet yellow onion, chopped
1 large bell pepper (any color), finely chopped
4 cloves garlic, minced
4 ribs celery, finely chopped
1 package frozen Mexican chorizo sausage, thawed
1 lb lean ground beef
3 tablespoons chipotles in Adobo Sauce, finely chopped, or to taste
1 tablespoon chili powder
1 tablespoon Smoked Paprika
1 teaspoon dried leaf oregano
1 teaspoon ground cumin
4 cups beef broth
2 cans chili ready tomatoes
1 can tomato paste
1 can beer or non alcoholic beer
2 cans black beans
1 can corn
Garlic salt, to taste
Chipotle Tabasco sauce, to taste
Shredded cheese, creamy chipotle sauce, sliced green onions, and tortilla chips, for topping
1 can cream style corn
Freshly ground pepper, to taste


  1. Preheat a large stockpot or soup pot over medium-high heat. Add bacon to pan and sauté until crisp. Remove bacon with slotted spoon, drain on paper towels; set aside.
  2. Add all chopped veggies to bacon drippings in pan and sauté until translucent, about 5 minutes. Add chorizo and ground beef to veggies in pan, breaking up meat with spoon. Brown until cooked through, about 10 minutes.
  3. Add all remaining chili ingredients including reserved cooked bacon and bring to a boil; reduce heat and simmer uncovered, for 1 hour*.
  4. Serve chili hot in bowls topped with your favorite toppings.
  5. *Chef’s note: You may make in slow cooker as well. Heat 4 to 6 hours on high or 8 to 10 hours low.