Black Bean and Chorizo Chili

Great recipe! I won the work chili cook-off contest with it.  The only thing I changed was to split the chorizo to half sliced and half ground, for more thickness of the chili overall.  Everyone liked the sweet to heat transition, but still mild enough to keep the non-heat people happy.

The chili comes out best when I can find Spanish chorizo.  It's still good with andouille, but the chorizo is much better.  Sometimes 2 chipotle chilies give us plenty of heat, but last time I used 3 small chilies and it wasn't quite as much heat as we wanted.  Bittersweet chocolate works fine in place of semisweet.

Spanish chorizo is already cooked - all you do is dice it up.  It has a completely different flavor profile from the usual Mexican chorizo you find in grocery stores, and in my area, it can be hard to find.  Everything here is TexMex.

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.

Reeeaaallly spicy hot! Will have to tone down if I make it again.

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.

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!

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

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.

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.

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!

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.

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.

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.)

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!!

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

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!

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.

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!

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.

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.