From soups to tortas, black beans and chorizo have a long history of sharing the same pot. This simple chili recipe pairs staple ingredients like beef and beans along with ground Mexican chorizo. Since chorizo sausage is loaded with spices and flavor, only a moderate amount of chili powder and cumin is needed to round out this dish -- an easy recipe packed with flavor! —Ghost Tropic
ground Mexican chorizo, casing removed
cloves garlic, minced
green bell pepper, chopped
can black beans, drained
can kidney beans, drained
can diced tomatoes (preferably fire-roasted)
Add the oil to a large frying pan over medium-high heat, then brown the onion, beef, and chorizo for about 3-4 minutes. Don't stir too often, allowing the onions and meat to brown on one side. Break apart any large clumps of ground meat.
Add the meat and onions to a heavy-bottomed pot, along with all the remaining ingredients. Make sure to wear latex gloves when handling the hot peppers!
If using beer (I recommend Guinness), pour just enough to cover the ingredients with liquid -- no more than half a can should be needed.
Cover the pot and simmer over low heat for about 45 minutes. If you find a lot of liquid forming on top of the chili, stir the chili and continue to cook with the lid removed. Serve garnished with chopped fresh cilantro.
Variations: Since the chorizo sausage is naturally spicy and flavorful, you can easily make this recipe without the hot chillies. An alternative is to add a few squirts of Sriracha sauce when combining the ingredients. Other beans can be substituted, such as pinto beans, but make sure at least one can is black beans!