Has anyone used black beans in this recipe instead of red? Did it work? I would like to make the chili for Halloween and need black beans to make...

I've made this chili as written twice and I thought both times that it would be delicious with black beans. It's really a nice chili. The second time I made it, I used some chipotles in Adobe because I forgot I had used my last chipotle chili. It was even better with the extra oomph. I cooked it in the slow cooker both times. I'm hungry for it now, so it's on the menu for this week.

I haven't made this exact recipe with black beans but I have substituted them in other chiles and they worked fine. Their taste is not identical, but enough like red beans to work well (both are meaty - if you'll pardon the expression - and strong, not bland or neutral like some other beans).
Just one suggestion: the black beans remind me of some Brazilian dishes, where oranges are used as garnish. They might work well here, for both color and taste.