Ingredients:

  • 0.5 lb ground chuck (80/20)
  • 0.5 lb fresh Mexican chorizo, casings removed
  • 1 lb Velveeta, cubed
  • 8 oz pepper jack cheese, freshly grated
  • 0.5 cup pale ale or lager
  • 0.25 cup whole milk
  • 10 oz canned Ro-Tel diced tomatoes and green chilies, undrained
  • 1 cup sweet corn, frozen or fire-roasted
  • 15 oz canned black beans, rinsed and drained
  • 0.5 red onion, finely diced
  • 2 cloves garlic, minced
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp pickled jalapeño juice
  • 0.5 tsp smoked paprika

Instructions:

  1. In a large heavy-bottomed skillet or Dutch oven over medium-high heat, add the ground chuck and Mexican chorizo. Break the meat into small crumbles and sauté until browned (6–8 minutes). Use a slotted spoon to remove the meat, leaving approximately 1 tablespoon of rendered fat in the pan.
  2. Lower the heat to medium. Add the diced red onion and sauté for 3 minutes until translucent. Stir in the minced garlic and smoked paprika, cooking for 30 seconds until fragrant.
  3. Pour in the pale ale to deglaze the pan, using a wooden spoon to scrape up the browned bits (fond) from the bottom.
  4. Reduce heat to low. Add the cubed Velveeta, grated pepper jack, and whole milk. Stir continuously until the cheese is completely melted and smooth.
  5. Fold in the browned meat, undrained Ro-Tel, corn, and black beans. Simmer for 5 minutes to allow flavors to meld.
  6. Stir in the pickled jalapeño juice and fresh cilantro just before serving. Adjust consistency with a splash more milk if desired.