Chorizo & Beer Sloppy Joes
We had you at beer, we know. Or maybe we had you at sloppy, because we all know the sloppiest foods are more than often, the damn tastiest. Served on toasty buns or crispy french fries, this recipe satisfies all cravings for a spicy and mildly sweet rendition of a nostalgic classic. Only this time, we’ve stolen your dad’s beer and poured it in for that extra umph.
- 1 package No Evil Foods El Zapatista Chorizo
- ½ large white or yellow onion diced
- 1 jalapeño seeded and diced
- 3 cloves garlic minced
- ¾ cup beer (we used a local blonde ale)
- 1 cup ketchup
- 1 tbsp brown sugar
- 1 ½ tsp chili powder
- ½ tsp dry mustard powder
- ¼ tsp cayenne pepper
- Couple dashes of hot sauce
- Salt and pepper to taste
- 2 tbsp coconut oil
- Pretzel buns toasted
The How To
- Remove casing from El Zapatista.
- Using your hands or a food processor tear or grind into a crumble.
- To a Dutch oven or stockpot, add butter and a drizzle of olive oil and heat over MED-HIGH heat. Add chorizo and cook 3-5 minutes until browned.
- Add onion and jalapeno. Reduce heat to MED and saute for 2 minutes, until onion and jalapeno soften. Add garlic and saute another minute.
- Pour in beer and use a wooden spoon to scrape the bottom of the pan to deglaze. Let beer cook 30 seconds or so.
- Add ketchup, brown sugar, chili powder, mustard powder, red pepper, hot sauce, and salt & pepper. Stir to combine and bring to a bubble.
- Reduce heat to a simmer, cover and let simmer for 10-15 minutes.
- Add additional beer (you know we did!) or water if the mixture looks like it’s reducing too quickly.
- Grab a stack of napkins and serve over toasted buns or crispy french fries.