Spicy Beer Chili

Cooking in Cowboy Boots

Light on ingredients, heavy on taste!

1 lb Ground Beef
½ lb Chorizo
1 Yellow Onion Chopped
3 Cloves Garlic Minced
1 Small Can Poblano Peppers
1 Small Can Diced Green Chiles
1 Small Can Diced tomatoes with spices
1 Envelope Taco seasoning Try homemade - I recommend this one: https://kristineskitchenblog.com/homemade-taco-seasoning/
1 Tbsp Tijan Seasoning
1 Tbsp Garlic Salt
Salt & Pepper To taste
¼ Cup Flour
4 Cups Beef Broth
1 Bottle Beer I like Corona, but any beer will do!
2 Cups Heavy Cream
2 Cups Pico D'Gallo Or any red or green salsa will do
4 Oz Cream Cheese
2 Cups Shredded Cheese (+ extra cheese for serving if desired) Try mixing it up - Monterey Jack, Sharp Cheddar, Pepper Jack

In a large dutch oven set over medium-high heat, brown the meat, garlic and onions all over, breaking up the meat as you go. Season with salt, pepper, Tijan seasoning and garlic salt
Add the peppers, taco seasoning, salt, and pepper. Cook until fragrant. Stir in the flour and cook for another minute. Pour in the beef broth, add the beer and bring to a simmer until the soup thickens a bit
Pour in the cream
Cut the cream cheese into small chunks and add to the soup, stirring until incorporated
Add the salsa and the shredded cheese. Stir to melt, 5 minutes. If the soup is too thick, add water to thin it out. If its not thick enough, make a slough wuth flour (or cornstarch) and water and add to thicken.
Serve with extra cheese, avocado, sour cream and corn chips!