Beef, Black Bean, and Chorizo Chili

  • Heather90 Posted: 11/05/08
    Worthy of a Special Occasion

    I felt like this was a little too spicy, for me and most of my family, only my father raved about it, but I think this was to make me feel better. Won't make again, other than the heat it was a good recipe.

  • Margareta Posted: 11/13/09
    Worthy of a Special Occasion

    This chili was great. I converted the meats from beef to poultry since my husband doesn't eat red meat. For the stew beef, I substituted 2.5 pound of browned ground turkey. For the chorizo, I substituted 3 links of chicken chorizo that I found at a local specialty sausage vendor. Instead of the beef broth, I substituted chicken broth. Other than that, I kept the recipe the same. If you can't find the chicken chorizo, try turkey pepperoni or just add the regular chorizo.

  • kkparsons Posted: 11/24/08
    Worthy of a Special Occasion

    The first time I ate this, I thought it was just ok. I froze the leftovers and had them a few weeks later, and I guess the flavors had more time to blend, because it was great the second time around! A nice alternative to chili with ground beef.

  • Bacardigirl Posted: 12/02/08
    Worthy of a Special Occasion

    I made this on Sunday night for me and my boyfriend...typically I make a tomato-based chilli with ground beef and beans, so I thought this would be a neat change of pace. Holy hotness! My eyes watered after the first bite! But it was still yummy..and it took a couple cornbread muffins to put out the fire in my mouth. We both enjoyed it and I will probably make it again..

  • jva1050 Posted: 10/25/10
    Worthy of a Special Occasion

    This is one of the best, most flavorful chili recipes we've ever had. Gets better with reheating. For a nice change, serve it over creamy polenta.

  • ChefAmandaLynn Posted: 11/22/10
    Worthy of a Special Occasion

    I love this chili, have made it a number of times, once I used Soyrizo, tonight I used spicy jalapeno chicken sausage and that may have been my favorite version so far. Left out the lime and red wine this time and didn't seem to miss it.

  • Stephsails Posted: 12/16/09
    Worthy of a Special Occasion

    A crowd pleaser! Not hard to make either. This is great on a cold day. Good for everyday or special occasion.

  • mattieelizabeth Posted: 09/06/09
    Worthy of a Special Occasion

    I LOVE THIS CHILI! It has the perfect amount of spice. I added red, orange, and yellow bell peppers as well as a little extra beef and chorizo. It was delicious everybody LOVED it! It is great to make ahead before a party, I won a superbowl chili cook-off with it!

  • CookinVT Posted: 09/14/09
    Worthy of a Special Occasion

    I thought I already had the best chili recipe in the world, but this one will replace it from here on out! I did cut back on the chipotle to one - it was perfect heat for me and full of flavor. Made this on a Friday and ate it all weekend, it just kept getting better and better.

  • bubbalou Posted: 11/02/09
    Worthy of a Special Occasion

    an absolute party pleaser. I would up the chipotle adobe peppers to 6-7 for an even more heat. it's worth the effort!

  • JIMMIC Posted: 02/05/10
    Worthy of a Special Occasion

    This is a great kick and now our second favorite chili to All American Chili available here at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=438689. I made this as is except I substituted smoked chorizo for the spanish chorizo because it's what I had on hand. I served with this corn brad. Great way to warm up a cold night.

  • AntoniaVanR Posted: 11/01/10
    Worthy of a Special Occasion

    Did love the complex flavours, but found the chipotle a bit overpowering. Will cut them back next time.

  • flintstone69 Posted: 09/26/11
    Worthy of a Special Occasion

    This is my favorite chili, I have made it several times and just love it.

  • skspillman Posted: 11/17/11
    Worthy of a Special Occasion

    This is a great meal for a chilly fall/winter night. My grocery store doesn't carry chorizo anymore, so I used salami instead and sprinkled it with smoked paprika as it cooked. I used about 2 lbs. of stew meat instead of 1.5. I had 3 chipotle chiles left over from another recipe so that's all I used, and I thought it was plenty spicy! Instead of masa harina I used some Bob's Red Mill polenta that I had on hand, and I thought that worked fine. I served this alongside sourdough bread with shredded Monterey Jack cheese, sour cream, and chives. It went over very well with my household (we all like spicy food), and I will make it again.

  • nyfoodie Posted: 01/03/13
    Worthy of a Special Occasion

    Great recipe for a cold night! Like another reviewer I subbed out beef for poultry, using 2 links of chicken chorizo (which I bought at the meat counter so they were pretty big, like 0.8 lbs) and a package of extra lean ground turkey (1.3 lbs I think). I uncased and crumbled the chorizo first, removed and added the turkey, then added the chorizo back in and sweat the onions with the meat because I didn't feel like transferring it out again. Definitely allow this to cook for the full time because it made a huge difference in flavor. I only had cumin in the pantry so went without coriander or oregano. Still tasted great. Will add this to my chili recipes.

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