In a large skillet or sauce pot over medium heat, add olive oil, then add onion and sauté until soft and transparent, about 3 minutes, then add and sauté garlic for about one minute.
Remove the casing from the chorizo and add to pot with ground beef and brown until completely cooked. Stir red pepper (or carrots), chili powder, cumin, oregano and salt, and cook for about a minute to blend seasonings. Add the crushed tomatoes, black beans, white beans, beer, beef broth, water, tomato paste and red pepper chili flakes.
Set the temperature at a low simmer. Cover partially, and cook for a minimum of one hour, stirring occasionally. If you like your chili thick, remove the lid and this will allow some of the liquid to evaporate.
Top with your favourite toppings. Enjoy with homemade biscuits or crusty bread.
