Smokey Slow-Cooker Chorizo ‘n Beer Chili
Time on Low: 6 to 8 hours Time on High: 3 to 4 hours Hot, hearty, warming chili that combines the spice of chorizo sausage with dark stout beer. Perfect for the chili lover in your life!
1 Pound chorizo sausage, casings removed
1 Medium yellow onion, chopped
1 Medium jalapeno, minced
3 Cloves garlic, minced
2 Cans pinto beans, drained (15 1/2 Ounces)
16 Ounces medium salsa
4 1/2 Ounces chopped green chilies
28 Ounces diced tomatoes
1 Can dark stout beer (15 Ounces)
2 Tablespoons chili powder
1 Teaspoon cumin
1/2 Teaspoon black pepper
1/2 Teaspoon smoked paprika
1/2 Teaspoon seasoning salt
1/2 Teaspoon oregano
1/2 Teaspoon onion powder
1/2 Cup corn meal (optional)
Place chorizo, onion, jalapeno, and garlic in stovetop-safe Crock-Pot® bowl or medium pot. Place over medium high heat and cook, using back to spoon to break up chorizo, for 7 to 9 minutes, until sausage is cooked through. Drain fat and place Crock-Pot® bowl into slow-cooker liner (or, alternately, pour cooked chorizo mixture into bowl of a 6 Quart Crock-Pot®).
Pour remaining ingredients into Crock-Pot®, stirring to combine. Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours. If you desire thicker chili, stir in corn meal before serving.