Chorizo Stout Sloppy Joes

sloppy joe

“Whether you’re entertaining the school lunch lady or just fixing your typical weeknight dinner, Sloppy Joes make a fun and easy meal that you can throw together in a hurry. This is a great way to get some beer cookin’ in when you don’t have a lot of time.”  Jacquelyn Dodd

Chorizo Stout Sloppy Joes 

Print This Recipe Total time Yield 8Source The Craft Beer Cook Book by Jacquelyn DoddPublished

Excerpted from The Craft Beer Cookbook, © 2013 by Jacquelyn Dodd. Reproduced by permission of F+W Media, Inc. All rights reserved.

sloppy joe


  • 2 tablespoon olive oil
  • 1 red bell pepper (diced)
  • 4 clove garlic (peeled and minced)
  • ½ cup diced white onion
  • 1 pound ground pork
  • 12 ounce Mexican chorizo
  • 1 cup stout beer (such as Guinness)
  • ½ cup tomato paste
  • ¼ teaspoon ground cumin
  • ½ teaspoon freshly cracked black pepper
  • 8 kaiser rolls
  • 6 ounce sliced cheese (Cheddar, Swiss, or pepper jack)


In a skillet over medium high heat, add the olive oil. Add the red pepper and onions, cook until softened, about 5 minutes. Add the garlic and stir, cooking for about 30 seconds.

Add the pork and chorizo; cook until browned and mostly cooked through. Drain off most of the grease that has accumulated.

Add the stout, tomato paste, cumin and black pepper, simmer until pork is cooked thorough, about 10 minutes.

Toast the buns in a warm skillet or toaster oven.

Scoop meat into buns, Cover with cheese slices and tops buns. Serve immediately.