top of page

It's Chili in the Spring!

Chorizo & Black Bean Chili

Prepped in 20 Minutes

Ready in 2 Hours to 6 Hours

Serves 4-5 (ish) People


  • 1 lb Lean Ground Beef

  • 3 Links of Fresh Chorizo or One 9-oz Tube of Mexican Chorizo such as Cacique

  • 1 Large Onion, Diced

  • 1 Small Green Bell Pepper, Diced

  • ½ Small Red Bell Pepper, Diced

  • 5 Cloves of Garlic, Diced

  • 2 Tbsp Olive Oil

  • 1 28-oz Can of Crushed Tomatoes

  • 3 Tbsp of Tomato Paste

  • 4-5 Tbsp of Chili Powder (I use Dark Chili Powder)

  • ½ Tbsp Ground Cumin

  • ¼ Tsp of Ground Cinnamon

  • 1 Tsp Thyme

  • 1 Tsp Fennel Seeds

  • 2 Bay Leaves

  • ¼ C of Fresh Brewed Coffee

  • Chili Flakes to Taste

  • 1 Tbsp of Unsweetened Cocoa Powder

  • Salt & Pepper to Taste

  • Two 15-oz Cans of Black Beans

  • Fresh Cilantro, About ¼ of a Bunch


  1. Sautée onions & peppers with the olive oil until softened.

  2. Add garlic.

  3. Add ground beef & chorizo. Brown the meats & make sure they are minced together.

  4. Stir in thyme, fennel, cumin, cinnamon & chili flakes.

  5. Add tomatoes & tomato paste. Stir until combined, then add in the coffee, chili powder & cocoa.

  6. Toss in those beans. Don't drain the liquid, just put it all in there!

  7. Add in the fresh cilantro. Salt & pepper to taste.

  8. At this point, it’s up to you! Simmer on medium-low on the stove for 1 ½ hours OR put it in your slow cooker for 4 hrs on high or 6 hrs on low. Either way, it’s up to you.

  9. Optional: Garnish with sour cream, cheddar & cilantro.


  • Always taste your chili after step 7 so that you can know whether to add more salt.

  • Create a vegetarian version of this dish with vegetarian ground meat & dairy substitutes & use a soy-based chorizo.

  • If the chili gets too thick for your liking, add about 1/2 cup of water or broth.

46 views0 comments

Recent Posts

See All


bottom of page