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.
Ingredients
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.
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 1½ to 2 hours.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2008/07/homemade-black-bean-and-chorizo-chili.html