My favorite black bean chili recipe and I can't believe I actually wrote the recipe down! This hearty chorizo chili with black beans is fabulous and helps meet my goal of eating more fiber in the new year!
Chili is a staple in our home. We love it every which way but Manservant prefers one with lots of flavor; meaning a lot of chili powder and other spices.
He grew up in Texas which should explain his need for spice whereas I grew up in Illinois and hardly encountered chili except when my mom made it with red kidney beans.
I must admit I've had a strong aversion to them ever since!
Table of contents
I Love This Chili Recipe
For starters this black bean chili recipe always turns out good. I mean great!
Even without the chorizo it still has plenty of flavor.
It's not overloaded with tomatoes and the beans add flavor and fiber.
I love making my own chorizo but if I don't have any on hand I am lucky to have Boulder Sausage chorizo. (I'm not being paid to say this. It happens to be really good!)
Common Chili Questions
I would say with any recipe that uses a lot of spices the secret is to "let the spices bloom". In other words, let the spices give off their aromas while toasting them with the meat. No meat? Let them cook in oil for a minute or so. You can tell a difference than if adding directly to the simmering broth and meat mixture.
Chili originated in Texas. No one knows for sure but it may have come with immigrants in the 1730's from the Canary Islands where cumin was a common spice. It was the "Chili Queens" who served it in San Antonio in the 1860's to cattle drivers. Often served with tamales and tortillas and sometimes with beans, it made its way to the Midwest by appearing at a chili stand at The Chicago World's Fair in 1893.
Traditionally beans are not common in Texas chili. Pinto beans are common in Texas and refried beans are made with pintos. Black beans became popular in the late 70's when Green's restaurant in San Francisco began serving a vegetarian version of chili.
Chili Ingredients and Tips
- Use good chorizo. Johnsonville in my mind is not good chorizo. Good ingredients make good food.
- Onions, garlic and jalapenos add flavor. I like white onions but sweet onions are good too. Any of these three ingredients can be adjusted to taste. Love garlic? Add more. Want a spicier chili? Leave the seeds in the jalapenos. Really. You do you!
- Chili powder often contains other seasonings and I prefer to make my own chili mixture. This chili recipe contains ancho chile powder which is rich and flavorful and New Mexican red chile powder which is earthy and ranges from mild to spicy.. These help add complexity to the chili as they "build" the flavor profile rather than using one generic chile powder.
- Oregano, cumin and smoked paprika add to the flavors. Cumin helps make chili taste like chili but can be adjusted to your personal preference. All spices are "bloomed" after the meat is cooked. The aroma will make you salivate! Most importantly-make sure your chili powder and spices are fresh. Old spices make flavorless food.
- Tomato paste add lots of umami. Use it.
- Chicken broth is what I use because I don't eat beef. But if you want a heartier flavor by all means use beef broth.
- Green chilies are optional but not in our house!
- If you are a "bean rinser" go ahead and rinse, but apparently in soup it is not necessary. If your beans are salted you may want to rinse the salt off, but otherwise the "bean broth" helps thicken the chili.
What To Serve With Chorizo Chili with Black Beans
Manservant would say you can't have chorizo chili without cornbread.
I think he is right, except I do love a good biscuit!
Some may prefer a flour tortilla.
Want a heartier meal? Add a salad.
Want to zhuzz up that chili?
Serve this black bean chili recipe over Fritos or even rice. Top with grated cheese and onions.
If it's spicy add a dollop of sour cream.
What to do with chorizo chili leftovers?
Manservant eats ALL the chili. Whether over eggs or burritos or tamales or enchiladas or nachos or spooning it over hotdogs. He loves it on this cornbread breakfast casserole.
Chili goes with EVERYTHING!
What's your favorite way to eat it?
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Let's Make Chili!
PrintRecipe
Black Bean Chili Recipe
- Prep Time: 20 Minutes
- Cook Time: 30-45 Minutes
- Total Time: 0 hours
- Yield: 6-8 Servings 1x
- Category: Chili/Soup
- Cuisine: American
Description
This hearty chili has a ton of flavor and lots of fiber from the black beans. It gets better the longer it sits and keeps well in the fridge tightly covered for up to a week.
Ingredients
1 lb ground chorizo (I use Boulder Sausage or make my own)
1 large onion diced and more for topping
3 minced garlic cloves
2 jalapenos (seeded for less heat) diced
1 T ancho chile powder
1 T red chile powder
1 t oregano
1 t ground cumin
1 t smoked paprika
2 T tomato paste
1 14 oz can diced tomatoes
2 c chicken broth (I use Better Than Bouillion)
1 4 oz can diced green chilies
2 cans of black beans
Instructions
In large pot or Dutch oven cook chorizo on low heat. Add diced onions, garlic and jalapenos on top. As chorizo browns slowly stir everything in until cooked, while chopping up the chorizo. (I use a sharp pastry blender to do this) If the brand of chorizo you used creates to much fat, it should be drained. Boulder sausage is just right, but I am not sure what regions it can be found in.
Increase heat to medium and add chile powders, oregano, cumin and smoked paprika. Let cook until you can smell the aroma. Stir in tomato paste and let cook until it caramelizes and turns brown. (Just a few minutes)
Add diced tomatoes, chicken broth, diced green chilies and black beans. Bring to a boil and then reduce heat until it just simmers. Cover and let simmer 30 minutes.
This retains enough liquid when it is covered. If you prefer your chili thicker let it simmer with the lid off, but keep an eye on it in case you need to add more broth.
Notes
See post for ingredient tips and suggestions.
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