By Quarterfinal week. We won, twenty-eight to seventeen, in a game that was tighter than the score suggests. We were down ten in the second quarter. We came back in the third. Marcus had two TDs. Tyrese had a long catch. Calvin had a sack. Anthony had an interception that turned the game.
The team is in the semifinals again. Same as last year. Different opponent. We are the favorite this time. We are also playing on the road, which is unusual for a high seed, but the bracket has put us against the four seed in their stadium because of a logistical fluke I will not bore you with.
I made pulled chicken Saturday. We had a quiet family day. The road bends. Feed your people. The game is won at the table.
Saturday was quiet on purpose — after a week of film, preparation, and a game that aged me ten years in the second quarter, I wanted something that felt substantial but didn’t require me to think too hard. Beef chorizo and beer sloppy joes were exactly that: bold, a little smoky, deeply satisfying, and built for a table full of people who earned a meal together. The semifinals are ahead, the road is unfamiliar, but the kitchen is always home ground.
Beef Chorizo and Beer Sloppy Joes
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 1 lb ground beef
- 1/2 lb fresh Mexican chorizo, casings removed
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup lager or amber beer
- 3/4 cup ketchup
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- Salt to taste
- 6 brioche or hamburger buns, toasted
Instructions
- Brown the meat. Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and chorizo, breaking it up with a spoon. Cook until browned and no pink remains, about 8–10 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
- Soften the vegetables. Add the diced onion and bell pepper to the skillet. Cook over medium heat, stirring occasionally, until softened, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Build the sauce. Pour in the beer and let it bubble for 2 minutes, scraping up any browned bits from the bottom of the pan. Stir in the ketchup, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, cumin, and black pepper.
- Simmer and thicken. Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened and coats the meat well. Taste and adjust salt as needed.
- Serve. Spoon generously onto toasted buns. Serve immediately with pickles, coleslaw, or your family’s sides of choice.
Nutrition (per serving)
Calories: 520 | Protein: 28g | Fat: 24g | Carbs: 42g | Fiber: 2g | Sodium: 890mg