In large Dutch oven, cook ground beef and chorizo over medium heat 5 minutes, stirring to break up meat, until meat starts to brown. Reserve 1/2 cup of the onion and set aside. Stir in remaining onion, bell pepper, garlic, chili powder and cumin. Cook 5 to 8 minutes or until meat is thoroughly cooked and vegetables are tender, stirring occasionally. Stir in beer; simmer 5 minutes. Stir in beans, tomato sauce and tomatoes. Simmer uncovered 30 minutes over medium-low heat until thickened and of desired consistency, stirring occasionally. Top each serving with your favorite toppings.

Tip: Mexican chorizo is seasoned spicy ground pork sausage. Spanish chorizo is usually in fully cooked links. If you can’t find Mexican chorizo, finely dice Spanish chorizo and use that instead. Or, for less heat and spice, substitute ground pork.