Homemade chili is comfort food. Our bunch really likes cornbread and chili, and chili corn chips, and cheese with a sprinkle of onions is also a favored meal on cold nights. Now we have a new favorite competing for top recipe. Chorizo and black beans add a new taste twist that keeps people coming back for seconds. This is also a healthier version than many I have previously used. I like to make my own chorizo, but you should be able to find prepared chorizo in your supermarket. The following is adapted from recipes at http://www.muirglen.com
Black Bean and Chorizo Chili
Makes 8 servings
1 pound bulk chorizo sausage
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves garlic, chopped
1 28 oz. can fire roasted tomatoes or regular diced tomatoes. (I like Muir Glen organic fire roasted tomatoes) undrained
1 cup water
1 can (15 ounces) black beans, drained, rinsed
1 tablespoon chopped chipotle chiles in adobo sauce
1 tablespoon chili powder
1 teaspoon ground cumin
Crumbled white Mexican cheese , or shredded Monterey Jack
Brown sausage in large pan or Dutch oven. Add onion, bell pepper and garlic; cook until vegetables are crisp-tender.
Stir in tomatoes, water, beans, chiles, chili powder and cumin. Heat to boiling. Reduce heat, and simmer uncovered about 25 minutes, stirring occasionally, until slightly thickened. Serve with cheese and fresh chopped cilantro.
I have made this in my slow cooker by browning sausage, then layering in other ingredients and cooking on high for 3 hours.