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Chorizo and Black Bean Chili

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“Wonderfully spicy, "after-burner" sytle chili. Dahling gives it 5 "UMMMMS!" Not for the faint of heart, young children or pregnant women! :)You can adjust the cayenne and make it as hot as you can stand! Prefer to make my own chorizo since the store bought stuff around here has some really gross things in it! Looks like a lot of work, but goes together very easily. Just remember to do the meat the night before so that the flavors go all through the meat. ps-you can use all beef, all pork or a combination of the 2. Be sure to use very lean beef and pork.”
1hr 30mins

Ingredients Nutrition


  1. The night before, make the chorizo by combining the meat and seasonings thru the red wine vinegar. Refrigerate and let set overnight.
  2. Next day, saute the meat in large skillet and drain off grease. Set aside.
  3. In 5 quart cooker, saute onion and green pepper in EVOO. When onion is translucent, add rest of ingredients. Add the chorizo. Let simmer for 30 minutes on med. low. If you like a thicker chili, mash some of the beans with a hand potato masher. Garnish with sour cream, chopped green onions or some cilantro. Serve with cheesy jalapeno cornbread or crackers.
  4. Awesome recipe for a cold day,hot day, warm day, rainy day, sunny day -- I think you get the picture! Enjoy!

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