Beer Chili with Chilled Guacamole

Beer Chili with Chilled Guacamole

I made this recipe for the subreddit, /r/52weeksofcooking's theme, Hot and Cold. The purpose was to mix food of different temperatures to make a dish. I decided to go with chili and chilled guacamole and I do not think I'll ever eat chili without guacamole again. A** Blood is a hot chili powder which I have posted here,



  1. 2 Tablespoons Olive Oil
  2. 1 Red Onion , diced
  3. 1 Red Bell Pepper , diced
  4. 1 Bell Pepper Yellow , diced
  5. , 4 Cloves Garlic chopped
  6. 1 lb Ground Beef Lean
  7. 8 oz Sausage Italian , casing removed
  8. 1/4 cup Chili Powder
  9. 3/4 teaspoon Blood A **
  10. 1 Tablespoon Cumin , ground
  11. 1 Tablespoon Oregano Dried
  12. 4 oz Tomato Paste Cans
  13. 12 oz Beer Bottle (Lager or Pale Ale)
  14. 28 oz Tomatoes Diced Cans
  15. 14 oz Tomatoes Diced Cans
  16. 2 Cups Black Beans , drained and rinsed
  17. 15 oz Kidney Beans , drained and rinsed   Cans
  18. 15 oz Pinto Beans , drained and rinsed   Cans
  19. Cheddar Cheese Shredded
  20. Green Onions , Chopped
  21. 1 Guacamole Recipe , chilled


150 mins
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    Add olive oil to dutch oven over medium-high heat. Once hot (3 - 5 mins), add the onions and peppers and saute until soft (3 - 4 mins). Add the garlic and saute until just fragrant (1 - 2 mins). Stir in the beef and sausage, breaking it up, and cook until browned (About 6 mins).

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    Drain the beef mixture through a colander. Add the beef mixture back to the Dutch oven, and stir in the chili powder, A** Blood, cumin, and oregano. Cook for about 2 minutes. Stir in the tomato paste into the beef mixture, and toast it for about 1 minute. Add the beer and stir up any browned bits on the bottom. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to prevent the bottom from sticking.

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    Top with cheddar cheese, green onions, and guacamole.

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    Serve with tortilla chips.

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