Sarasota's Black Bean Chorizo Chili

“My absolute favorite. Every time I serve this I get requests for the recipe. It is spicy, but you can easily adjust the seasoning to your liking. The chorizo adds a nice warm spicy flavor and creamy beans are the perfect mix. It makes a big pot, and has quite a few ingredients, but it is well worth it and it really isn't very hard. Now, I like to simmer it a good hour before serving, so I like to make this when I have a little time, and it is one of those dishes that is even better the next day. Serve this like any chili ... with a side of corn bread and topped with your favorites; avocado, salsa, black olives, sour cream and cheese are my favorites.”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
6-8 Bowls
UNITS:
US

Ingredients Nutrition

  • 4 chorizo sausage links, casing removed and sauteed (Mexican is the soft chorizo, whereas Spanish chorizo is the hard cured chorizo, you want to use Mexi)
  • 3 (15 ounce) cans black beans (2 drained and rinsed, 1 drained and not rinsed)
  • 1 (15 ounce) can cannellini beans (drained and not rinsed)
  • 1.5 (22 ounce) cans diced tomatoes, undrained
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup corn, thawed (frozen works great, but canned is just fine, I love white corn personally, but not necessary)
  • 1 (15 ounce) can chicken broth
  • 1 large sweet onion, chopped (if you like less onion, use a medium onion)
  • 1 red bell pepper, diced
  • 1 green pepper, diced
  • 2 celery ribs, diced (include the leaves, also chopped fine)
  • 1 -2 jalapeno, chopped fine (seeds and ribs removed if you want it a bit milder, leave the ribs and seeds in if you want a bit mo)
  • 1 -2 chipotle chile in adobo, minced fine and chopped, 1 teaspoon of the sauce (optional)
  • 3 tablespoons garlic, minced
  • 1 12 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 12 teaspoons dried oregano
  • 1 12 tablespoons fresh cilantro
  • 1 lime (1/2 juiced in the chili, 1/2 cut in wedges for a garnish)
  • 1 teaspoon olive oil
  • salt
  • pepper

Directions

  1. Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
  2. Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
  3. Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
  4. Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!

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