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! This Chorizo and Black Bean Chili is perfect for that chili craving. I absolutely love Mexican chorizo. If you have never had it before, it’s a beef or pork seasoned sausage. The Mexican variety is seasoned to taste like taco meat only spicier. It comes as either bulk sausage or links in casing. In this recipe I used beef chorizo.
Chorizo and Black Bean Chili
About that not-so-secret ingredient, did you guess what it is? Unsweetened cocoa powder! You can actually taste the 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.
This chili will freeze well, so feel free to make a extra big pot and freeze it in small containers for a quick, no time to cook or don’t feel like cooking dinner.
If you try this recipe I would love to hear your thoughts! WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK, TWITTER, or INSTAGRAM, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!
- 2 pounds bulk Mexican beef chorizo
- 31 ounces canned 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
- 6 ounces 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 black beans, 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.
Valarie says
This is my new go-to chili recipe. My only change is to use vegan chorizo from the local Herbivorous Butcher shop in Minneapolis. Making it again tonight. Might add fresh corn this time. So good!
Sonja says
Hi Bernadette, I’ve made this chili over and over again the past couple of years, including today. It’s a hit every time!! I always slow cook it and the flavor is just so on point. Thank you for sharing it with us! ♥️
Bernadette says
Hi Sonja, that is so great to hear! Thank you for trying it and loving it so much!
Haley says
Made this for lunch today and it was delicious! I am printing off this recipe to add to my recipe binder.
Bernadette says
Hi Haley, I’m glad you liked it so much you plan on making it again!
Julie says
I added Goya seasoning with cilantro, fresh cilantro,smoked paprika, and chipotle Chile pepper about 1/2 tsp each. Haven’t added fresh jalapeños will let folks do that on their own. I am a collector of Chile recipes…. this one is GREAT!!! Thanks
Bernadette says
HI Julie, I’m glad you liked it!
Alexa says
Hi! I am having difficulty finding chorizo beef. Could I just remove the casings from the sausage? Would that be almost the same thing? Thank you! Can’t wait to try!
Bernadette says
Hi, yes if you can only find the Mexican chorizo sausage links instead of the bulk sausage that would be fine.
Donna M says
This was very tasty and a real crowd pleaser. I brought it to a potluck and everyone enjoyed it. Not a drop left. The only modifications I made was I used tri-bean blend and I used a little less cocoa and added a bit of Chili Con Carne seasoning (Penzey’s).
Bernadette says
Hi Donna, I’m so glad you liked it!
Sarah says
Yum! We had a bunch of chorizo to use up and this recipe was perfect! I did not expect to like it as much as I did. Thank you so much for the recipe, I will definitely make this again. Maybe next time I will try it with corn to add some sweet to the spicey.
Bernadette says
Hi Sarah, I’m so glad you liked it. Corn would be a great addition next time!
Hannah says
LOVE!! Actually making it now.. but just so you know, the recipe for making it stove top doesn’t talk about the beans (which is the most delicious part!!!) just a quick fyi 🙂 Thanks for the recipe though!!! Excited to dive in momentarily!!
Bernadette says
Hi Hannah, thank you for noticing, I will fix that now. I hope you enjoy the chili, please let me know!
Hannah says
Was AMAZING. Not too spicy, just right. Gotta be honest.. I doubted the cocoa powder… but boy, was I wrong. Perfecto!
Bernadette says
I’m so happy you liked it, and thanks for telling me! My husband doubted chocolate and beef together as well, until I didn’t tell him until after 🙂
Heidi says
This is AMAZING!!! I have never left a comment on a recipe before, but this was so Yummy I had to respond. My 8 year old son and 4 year old daughter even ate it. I will definitely make this again!!! Thank you for sharing!!
Bernadette says
Awesome! I’m a bit surprised the kids didn’t think it was too spicy, but I’m glad they like it!