Black Bean and Chorizo Chili

  • carolfitz Posted: 04/17/10
    Worthy of a Special Occasion

    Was raised on beef & pork no-bean chilis made with cinnamon & cocoa powder -- so this is a natural combo to me. Subbed petite diced tomatoes with chiles for the whole tomatoes. After combining everything, added about 1½ - 2 cups beef broth, otherwise made to recipe. Very attractive presentation, nice flavors & colors. Served with yellow & blue tortilla chips. (This was the spicy half of a two-chili buffet, also served CL's spicy sausage chili. Both were very good.)

  • pdwatson Posted: 11/05/08
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    This recipe is so good that it won first place at a Chili Cookoff. The only things we changed were to substitute a poblano chili pepper for one of the green peppers and add a bit more chorizo. Be sure to read the recipe carefully - and do NOT put the entire can of chipotles in it! Two is plenty. Also, I prefer to use dried black beans and soak them and boil them ahead of time. That way the beans are not mushy, but you need to adjust the amount.

  • southernblonde Posted: 02/05/11
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    Ditto, ditto, ditto!! It would be hard for me to add anything to what everyone else has already said. Fantastic flavor, so unique, and just mmmmmmmmmmmm!

  • sohacomom Posted: 12/26/08
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    This was spectacular. I added more chorizo as that is what I had on hand. Very flavorful. My husband was a bit surprised by the chocolate, but went for seconds. I will definitely make this a regular.

  • No Longer Registered Posted: 01/16/10
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    This was almost a disaster when I realized the recipe called for fresh not smoked chorizo but I substituted a 1 pound package of sweet italian sausage which I had on hand and it worked beautifully. (Next time I will use turkey Italian sausage to cut back on the calories.) Also changed up the beans using 1 can each of Great Northern, kidney and black beans. Very colorful as well as flavorful. Don't skip the chocolate....it is key! This my new favorite chili recipe and I will be making it again and again for family and friends!

  • esladky Posted: 02/08/10
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    I really enjoyed this dish. I didn't make 12 servings-worth, so I cut some of the ingredients by a little, but I kept the amount of chiles at 2; I like it spicy! All in all, not the best meal of all time, but definitely one of the best chilis I've ever had!!

  • CharmCityCook Posted: 01/13/09
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    I wanted to love this so badly, but it didn't quite knock me out. I used about 10 oz of chorizo and tried to up the spices accordingly, but maybe that's where I failed. Everyone thought it was tasty, and it was definitely flavorful, but nobody was really blown away. I will say that my 16 month old, who has a crazy affinity for spicy food, LOVED it!

  • EmilyFS Posted: 03/02/09
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    This is my new favorite chili recipe! The chocolate is really the secret ingredient - it really works well with the smokiness of the chipotle chiles. It adds a really interesting dimension that takes this chili to the next level. The dish is so pretty, with all of the different colors and textures from the different veggies. Next time I will use diced canned tomatoes instead of chopping the whole tomatoes.

  • dmloss Posted: 01/18/10
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    This receipt was delicious! I didn't want to make 12 servings so I modified the receipt to not make as much and it turned out great! The only thing I might change it to only include 1 chili instead of 2, but I am going to wait to make that determination after I have the leftovers. 2 chipotle chilies, half an onion, half a green pepper and half a red pepper, 3 garlic cloves, 12 oz ground chorizo with casing removed, 1 tablespoon chili powder, 2 teaspoons of cumin, 1 teaspoon oregano, juice from 1 lime, 1/16 of cinnamon, 2 (15 oz) cans of black beans, 2 (14 oz) diced tomatoes, 1 (14.75 oz) no-salt-added corn, 1 ounce bittersweet chocolate, 1/2 teaspoon salt 1/4 teaspoon pepper

  • mjmayinsf Posted: 08/08/10
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    This was a decent chili, if you like a chili with a lot of veg. I cut back to one chipotle to reduce the heat in the hopes that I could feed it to my toddler - no way! Still very spicy. The chorizo got totally lost, as noted by others. I probably won't make this again as I have other chili recipes I prefer, but wouldn't discourage others from trying it.

  • DAEsmae Posted: 01/24/11
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    Excellent chili. Made with and without the bell peppers and it's great either way. A kick of spice without being too spicy; great flavor complexity. Awesome with corn muffins. Easy recipe to make.

  • inwinecountry Posted: 10/02/11
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    I wanted to used up stuff I had on hand so I tried this recipe for the first time. I loved it. I cut the recipe back by 1/3 as I live alone and wasn't sure how I'd like it. I used two 15 ounce fire roasted tomatoes, a can of pinto beans and a can of black lentils as I didn't have black beans. I cut corn off the cob. I used some kind of yellow sweet pepper. I added some water as I didn't want such a thick chili. I'll definitely make this again. It might have been a little too spicy had I not used extra tomatoes, beans and water. I like spicy but not too spicy.

  • jmandelberger Posted: 10/23/11
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    I won a chili cookoff against 10 other chilis with this recipe. I only changed two things in this recipe. I used 15oz of Spanish chorizo (hot) instead of the small amount the recipe suggests. And, as another reviewer suggested, I substitued a poblano pepper for some of the green pepper in the recipe. The chili had perfect flavor, heat, and consistancy. I sauted the chorizo first in a nonstick skillet until cooked through. I did not drain the grease as there wasn't more than a couple of tbsp. I then added the chipotles in adobo, onion, peppers, and garlic to the pan and sauted until veggies were tender. Meanwhile I heated a crock pot to high and added the mixture and all other ingredients. Once it boiled I left it on high for 30 minutes as the recipe points out. Then I turned it to low, let it simmer for a couple hours, then added chocolate. I served it on top of sweet corn bread (http://allrecipes.com/Recipe/grandmothers-buttermilk-cornbread/detail.aspx), with a dollop of sour cream.

  • itchfen Posted: 09/11/12
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    I also used Trader Joe's chorizo, and a little Nescafé Classico,! ( I always add a little coffee , and sometimes lager beer in my chili). A very easy and tasty chili!

  • taurusChef Posted: 03/25/12
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    Made this FABULOUS with Trader Joe's veggie chorizo (available all over as well)--I turned this into a healthy and guilt-free taste SENSATION! BIG HIT! ENJOY! Black Bean and Chorizo Chili  1 (7-ounce) can chipotle chiles in adobo sauce  Cooking spray  2 1/2 cups chopped onion, divided  1 1/2 cups chopped yellow bell pepper  1 1/2 cups chopped red bell pepper  5 garlic cloves, minced  1 package Trader Joe’s Soy Chorizo  1 1/2 tablespoons chili powder  1 tablespoon ground cumin  1 1/2 teaspoons dried oregano  1 tablespoon fresh lime juice  1/8 teaspoon ground cinnamon  3 (15-ounce) cans black beans, drained  3 (14-ounce) cans whole peeled tomatoes, undrained and chopped  1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained  1 1/2 ounces semisweet chocolate, chopped  3/4 teaspoon salt  1/2 teaspoon black pepper  3/4 cup low-fat sour cream  Ripe, diced California avocado  Baked tortilla chips (optional)   Preparation 1. Remove 1-2 chiles

  • CLFan52 Posted: 12/25/13
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    My go to recipe for superbowl parties..everyone loves it. Fabulous flavor. Freezes very well, I double the batch, freeze it and send some back to college with the kids after they visit. Comes together pretty quick. Family fave.

  • JannkiM Posted: 03/04/14
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    Excellent. I added chorizo vegan, jalepino, meatless ground beef, and fresh kidney and black beans, 4 chipotle chilies. I like it spicy. I browned the chorizo seperately first and then added it later. Fresh tomatoes chopped. 2 cups water. I like it a little soupy. It was perfect.

  • jverhoef Posted: 01/12/14
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    Reeeaaallly spicy hot! Will have to tone down if I make it again.

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