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
Sautée onions & peppers with the olive oil until softened.
Add ground beef & chorizo. Brown the meats & make sure they are minced together.
Stir in thyme, fennel, cumin, cinnamon & chili flakes.
Add tomatoes & tomato paste. Stir until combined, then add in the coffee, chili powder & cocoa.
Toss in those beans. Don't drain the liquid, just put it all in there!
Add in the fresh cilantro. Salt & pepper to taste.
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.
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.