In our family, I am the one who loves chili the very most. I could eat it once a week at least. Typically I make some sort of vegetarian chili because that’s what I like the best. But every so often I cave and make chili with meat in it for my husband and kids. I like to make homemade black bean and chorizo chili – it’s 100% from scratch, including the chorizo.
Making chorizo is really easy and you can see how I make it in this post. I also always, always, always cook my own beans too. They are cheaper and better. And you might have noticed that it is extremely difficult to find canned beans that don’t include sugar and other preservatives. If you go the canned route, make sure the only ingredients are beans, water, and salt. (Hopping off my soapbox now!)
The extra effort to make everything from scratch is really worth it. I’ve entered this into a a few chili contests and while I may not have won (this one did), it was very well-received.
This recipe calls for homemade guajillo chile paste. I make it from dried toasted guajillo chiles and it tastes far superior to chili powder. But in a pinch a good chili powder works too. If you are interested in making guajillo chili paste, you can find the directions in this post.
- 5 cups cooked black beans (or 4 regular sized cans, drained and rinsed)
- 1½ lbs. chorizo, preferably homemade
- 1 28 ounce can whole tomatoes in juice, pureed
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- ½ cup (or a little more) guajillo chile paste (from about 6-7 dried chiles), or ¼ cup chili powder
- 1-2 Tbsp. ground cumin
- salt and pepper
- assorted toppings for serving - sour cream, shredded cheese, green onions, olives, cilantro, etc.
- Place the black beans and tomato puree in a slow cooker.
- Heat a large skillet over high heat. Add the chorizo. As the sausage browns, break it down into smaller pieces with a spatula or wooden spoon.
- Using a slotted spoon, transfer the chorizo from the skillet to the slow cooker, leaving any rendered fat in the pan. (If there isn't at least 1-2 Tbsp. of fat left, add a little olive oil to the skillet.)
- Add the chopped onion to the rendered fat (or oil). Cook the onion until it starts to soften. Add the garlic. Cook for about 1 minute. Add the chile paste (or powder) and the cumin. Cook for another minute or so. (The chile paste will start to darken a bit and smell very nice.)
- Add the onion/chile paste mixture to the slow cooker. Add salt and pepper to taste.
- Cook the chili on high for 3-4 hours or low for 6-8.
- Alternatively, place all of the ingredient in a large soup pot and let simmer on low on the stove for 1½ to 2 hours.