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.
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Homemade Black Bean and Chorizo Chili
A completely from scratch chili featuring homemade chorizo sausage and black beans with a spicy kick from guajillo chile paste. Can be made in a slow cooker.
- Total Time: 4 hours 30 mins
- Yield: 6-8 1x
Ingredients
- 5 cups cooked black beans (or 4 regular sized cans, drained and rinsed)
- 1 1/2 lbs. chorizo, preferably homemade
- 1 28 ounce can whole tomatoes in juice, pureed
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1/2 cup (or a little more) guajillo chile paste (from about 6-7 dried chiles), or 1/4 cup chili powder
- 1–2 Tbsp. ground cumin
- salt and pepper
- assorted toppings for serving – sour cream, shredded cheese, green onions, olives, cilantro, etc.
Instructions
- 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 1 1/2 to 2 hours.
- Prep Time: 30 mins
- Cook Time: 4 hours
- Category: Main, soup
- Cuisine: Mexican
14 Comments
This is totally going on my menu next week!
YUM!
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That looks delicious!
We just fed the missionaries on Saturday and you’re right, they will eat anything, and in large quantities! It’s fun though. :)
Good luck with your move- it’ll be my favorite time of year in Provo in a couple months and I’m almost actually missing it!
I am such a sucker for chili… I don’t care if it’s 100 degrees outside, I can always eat beans! Especially since I’ve been pregnant I crave savory food like this. Totally comforting!
YUM!! That looks delicious. Way better than any chili I’ve ever made…. I am taking note of this recipe for sure!
What a great recipe. I think this is going on my list of things to make my boyfriend for his birthday. Thanks for posting.
This looks so delicious Lindsey! I Love that you make your own chorizo! I am going to have to give this a try! Well done you!
how do you pureed the tomatoes? I like them a little chunky…thanks
I made your black beans and chorizo sausage last night and want to make the chili today. Do I need to drain and rinse the beans?
Hi Deb! I typically drain and rinse them, but you don’t have to. It actually can add a lot more flavor to the chili. I think I do it because I like a thicker chili. But really it’s totally up to you! It won’t really affect the chili too much. I hope you enjoy the recipe!
If I want to do the beans from scratch, do I add and put all the ingredients together (including the raw black bean) and slow cook it all in a slow cooker?!
I have the same question as Wanda, do I make the beans first and then Chorizo? And last put them together?
Kat, yes! I would cook the beans in a slow cooker or your preferred method, then measure out what you need into the slow cooker and proceed with the recipe.