On the first day of Spring I made……Chorizo and Black Bean Chili! It was cold, there was a chance of snow, and I wanted chili. Flavorful Mexican beef chorizo and black bean chili, spicy, beefy, filling, chili with a not-so-secret ingredient. It can be made on the stove or in the slow cooker!
I figure this will be the last Winter type recipe I will share for several months, and I almost waited to share it, but I decided it is still cold in many places and hey, maybe your like me and want chili anytime of year. Yes, yes, I do!
Chorizo and Black Bean Chili
About that not-so-secret ingredient, did you guess what it is? Unsweetened cocoa powder! You can actually taste chocolate, but it gives this chili a unique flavor that I love. You can leave it out if you want to, but I don’t recommend it unless your allergic to chocolate.
- 2 pounds bulk Mexican beef chorizo
- 2 15.5 ounce cans black beans, drained and rinsed
- 1 large onion, diced
- 1 large red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 32 ounces reduced sodium beef broth
- 1 6 ounce can tomato paste
- 3 tablespoons unsweetened cocoa powder
- Stove top directions: Brown the chorizo in a cast iron dutch oven or other heavy bottomed large pot over high heat, breaking it up into small pieces with a wooden spoon. Do not drain. Add the onion, bell pepper and garlic, cook, stirring, for one minute. Pour in the beef broth, stir in the tomato paste and cocoa powder. Bring to a boil, reduce the heat to low, cover. Simmer, stirring occasionally, for at least one hour.
- Slow Cooker Directions- Brown the chorizo in a large pan, then transfer to a large slow cooker. Add the remaining ingredients, stir well. Cover and cook on low for 8-10 hours, or on high for 4-6 hours.
- Serve with diced avocado, shredded cheese, sour cream, and tortilla chips, or your favorite chili toppings.