Author Notes
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
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Ingredients
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1 tablespoon
cooking oil
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1
onion, chopped
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1/2 pound
ground Mexican chorizo, casing removed
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1 pound
ground beef
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3
cloves garlic, minced
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1
green bell pepper, chopped
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16 ounces
can black beans, drained
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16 ounces
can kidney beans, drained
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16 ounces
can diced tomatoes (preferably fire-roasted)
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16 ounces
can tomato sauce
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2
hot chillies, minced (serrano, jalapeno, etc.)
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1 tablespoon
chili powder
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1 tablespoon
dried oregano
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1 teaspoon
cumin
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1 teaspoon
coriander
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1/4 teaspoon
salt
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1/4
can good beer (optional)
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cilantro, for garnish
Directions
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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.
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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!
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If using beer (I recommend Guinness), pour just enough to cover the ingredients with liquid -- no more than half a can should be needed.
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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.
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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!
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