Molly Cookie

Chorizo and Black Bean Chili

Jan 9, 2011 Food Things, Mexican, Soups, Weeknight Favorites

It’s snowing oustide, which makes it chili inside.

Get it? Chili? I’m so funny.

This is Hurley’s first time to see snow. I don’t think he quite knows what to make of it yet. When I took him outside he just kind of sat in it and looked around like he didn’t know what was going on. I’m sure when it accumulates a little more he’ll start to run and play in it. Maybe.

Or maybe he will just sit inside in this chair and listen to records. Or maybe a little bit of both.

Either way, while he does those things, I’m going to be inside warming up with a hot bowl of chili.

This chili was probably the best chili I’ve ever had in my life. I think I’m starting to fall in love with Rick Bayless a little bit. His recipes are my favorite ones to cook. When I tried this I said, “It tastes like Mexican chili,” to which Brian replied, “Yeah, but way better!” We both loved it.

The chorizo gives this dish a spicy kick that we both loved. If you don’t like spicy chili, you can substitue ground turkey, beef, or pork, but I fear that the flavor of the entire dish will be dramatically mellowed. I wouldn’t change a thing.

Chorizo and Black Bean Chili slightly adapted from Salsas that Cook by Rick Bayless
Makes 4-6 main dish servings

Ingredients

1 medium-sized red onion
1 bunch green onions, roots trimmed off, cut into 1/4 inch pieces (I used about 8 stalks)
4 garlic cloves, finely chopped or pushed through a garlic press
1 pound raw Mexican chorizo sausage, casing removed (we got ours at Whole Foods in the meat department. It doesn’t come in casing so you can get the exact amount you need)
2 cups Frontera Chipotle Salsa (Rick suggested Roasty Red Guajillo Salsa, but we couldn’t find it. I honestly loved the chipotle salsa and I can’t imagine loving this chili any more than I did)
3.5 cups cooked black beans, drained
2 15-ounce cans fire roasted diced tomatoes
1 teaspoon dried oregano, preferably Mexican
1 cup shredded Mexican Chihuahua cheese, Monterey Jack, or Cheddar for garnish (I used Monterey Jack)
1/2 cup chopped fresh cilantro, for garnish
1/2 cup sour cream, for garnish (optional)
Crushed tortilla chips, for garnish (optional)

Directions

Mix the red onion, half of the green onions, the garlic and chorizo in a large saucepan an dset over medium heat. Cook, stirring from time to time, until the onions are soft and the chorizo cooked through, about 15 minutes. Raise the heat to medium-high and cook, stirring, until everything is richly browned. Spoon the mixture onto a plate lined with paper towels to drain off the fat. Stir the salsa and 1/2 cup water into the pan, scraping the bottom of the pan to incorpoarted the browned bits. Add the beans, tomatoes, oregano and drained chorizo mixture. Partially cover, reduce the heat to medium-low, and simmer for 30-45 minutes to blend the flavors.

Divide the chili into bowls and garnish as desired. Eat in a chilly house as snow falls outside your window while watching football.

Tags: bean chili, black bean chili, chili, chili recipe, chili with black beans, chili with salsa, chorizo, chorizo and black bean chili, chorizo chili, mexican chili, Rick Bayless, salsa chili, salsas that cook