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Chorizo and Black Bean Chili

A delightful and hearty dish that combines spicy chorizo and creamy black beans, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds bulk Mexican beef chorizo Adds a succulent and flavorful depth.
  • 31 ounces canned black beans, drained and rinsed Provides a creamy texture.
  • 1 large onion, diced Adds a fragrant base.
  • 1 large red bell pepper, seeded and diced Brings color and sweetness.
  • 3 cloves garlic, minced Enhances flavor.
  • 32 ounces reduced sodium beef broth Adds depth to the chili.
  • 6 ounces tomato paste Adds acidity and richness.
  • 3 tablespoons unsweetened cocoa powder Enhances color and depth of flavor.

Method
 

Stove Top Directions
  1. In a large, heavy-bottomed pot like a cast-iron Dutch oven, brown the chorizo over high heat, breaking it up into small pieces.
  2. Add the diced onion, red bell pepper, and minced garlic. Cook for about one minute until the vegetables are tender and fragrant.
  3. Pour in the beef broth, and stir in the black beans, tomato paste, and cocoa powder.
  4. Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for at least one hour, stirring occasionally.
Slow Cooker Directions
  1. Brown the chorizo in a large pan, then transfer it to a large slow cooker.
  2. Add the remaining ingredients, stirring well to combine.
  3. Cover and cook on low for 8-10 hours or on high for 4-6 hours until thick and bubbling.

Notes

For a smoky kick, add smoked paprika; squeeze lime juice for a zesty finish. Adjust spice level with jalapeños or hot sauce. Serve with diced avocado, shredded cheese, sour cream, and tortilla chips.