Homemade Black Bean and Chorizo Chili
Recipe type: Main, soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
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.
  • 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.
  1. Place the black beans and tomato puree in a slow cooker.
  2. 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.
  3. 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.)
  4. 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.)
  5. Add the onion/chile paste mixture to the slow cooker. Add salt and pepper to taste.
  6. Cook the chili on high for 3-4 hours or low for 6-8.
  7. 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