Smoky Black Bean & Chorizo Chili: Best Warm-up Recipe

There’s nothing quite like a hearty bowl of chili to chase away the chill of a cold day, is there? It’s the ultimate comfort food – warm, satisfying, and packed with incredible flavors that just hug you from the inside out. This recipe for Smoky Black Bean and Chorizo Chili is exactly what you need when you’re craving something robust and deeply savory. It’s simple to make, yet tastes like it’s been simmering for hours, making it perfect for cozy weeknights or feeding a crowd on game day. Get ready to wrap your hands around a bowl of pure deliciousness!

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Ingredients & Substitutions

• 1 tablespoon Olive Oil: The base for sautéing our aromatics. Any neutral cooking oil like avocado or vegetable oil will work just fine if you don’t have olive oil.
• 1 pound Ground Chorizo Sausage: This brings a fantastic smoky, spicy depth that truly defines this chili. If chorizo isn’t available or preferred, you can use ground pork or beef with 1 teaspoon of smoked paprika and a pinch of cayenne pepper added for a similar flavor profile.
• 1 large Yellow Onion, diced: Provides a sweet aromatic foundation. White onion can be used, or for a milder flavor, try leeks (white and light green parts only).
• 1 Red Bell Pepper, diced: Adds sweetness and a lovely pop of color. Feel free to use green, yellow, or orange bell peppers, or even a poblano pepper for a little extra kick.
• 3 cloves Garlic, minced: Essential for that pungent, savory backbone. If you’re out of fresh garlic, 1 teaspoon of garlic powder can be substituted, but fresh is always best!
• 1 (14.5 ounce) can Fire-Roasted Diced Tomatoes, undrained: These add a wonderful smoky acidity and depth that regular diced tomatoes just can’t match. If you can’t find fire-roasted, regular diced tomatoes are a good backup; consider adding a little extra smoked paprika to compensate.
• 2 (15 ounce) cans Black Beans, rinsed and drained: The star of our bean show, offering a creamy texture and earthy flavor. Kidney beans or pinto beans could be swapped in if black beans aren’t your favorite, but the chili will have a different character.
• 1 (10 ounce) can Rotel Diced Tomatoes with Green Chilies, undrained: Gives a convenient boost of tomato flavor and mild spice. Any can of diced tomatoes with a small can of diced green chilies (like Hatch chilies) can be used as a substitute.
• 2 cups Beef Broth: The liquid foundation that ties all the flavors together. Chicken or vegetable broth will also work beautifully, especially if you’re trying to keep things a bit lighter.
• 2 tablespoons Chili Powder: The quintessential spice for any chili, bringing warmth and classic chili flavor. Don’t skimp here!
• 1 tablespoon Smoked Paprika: Enhances the smoky notes from the chorizo and fire-roasted tomatoes. Absolutely essential for this recipe!
• 1 teaspoon Ground Cumin: Adds an earthy, warm spice that pairs perfectly with chili powder.
• 1/2 teaspoon Dried Oregano: Offers a subtle herbaceous note. Mexican oregano is especially lovely if you have it.
• 1/4 teaspoon Cayenne Pepper (optional, adjust to taste): For those who love a bit of heat! Start with a little and add more if you dare.
• 1/2 teaspoon Unsweetened Cocoa Powder (optional, but highly recommended): This might sound odd, but it deepens the flavor profile without making the chili taste like chocolate. It’s a secret ingredient many chili champions use!
• Salt and Freshly Ground Black Pepper to taste: Always season as you go and at the end!

Pro Tips

• Brown the Chorizo Well: Don’t rush this step! Allowing the chorizo to get a nice sear and render its fat creates incredible flavor in the pot that will infuse the entire chili.
• Layer Your Aromatics: Sautéing the onions, bell peppers, and garlic in the rendered chorizo fat before adding the liquids builds a rich flavor base. Cook them until they’re softened and fragrant, not just warmed through.
• Toast Your Spices: After cooking the aromatics, add the chili powder, smoked paprika, cumin, and oregano directly to the pot for about 30 seconds, stirring constantly. This brief toasting in the hot oil wakes up their flavors beautifully.
• Simmer for Depth: While this chili comes together relatively quickly, a good 20-30 minute simmer (or longer if you have time!) allows all the flavors to meld and deepen. The longer it simmers, the more complex it becomes.
• Taste and Adjust: Always taste your chili before serving! You might want to add more salt, pepper, a dash more cayenne, or even a squeeze of lime juice at the end to brighten things up.
• Don’t Forget the Cocoa: If you’ve never added cocoa powder to your chili, give it a try! It doesn’t make it sweet; instead, it adds a subtle earthiness and richness that makes the chili taste incredibly gourmet.

What to Serve With It

This Smoky Black Bean and Chorizo Chili is wonderful on its own, but these additions truly make it a feast:

• Warm Cornbread or Biscuits: Perfect for soaking up every last drop of that savory broth.
• Shredded Cheddar or Monterey Jack Cheese: A classic topping that melts into creamy goodness.
• Sour Cream or Greek Yogurt: Adds a cool, tangy contrast to the rich chili.
• Fresh Cilantro and Diced Avocado: Brightens up the flavors and adds a fresh texture.
• Crushed Tortilla Chips or Fritos: For that irresistible crunch.
• Green Salad with a Zesty Vinaigrette: A light, fresh side to balance the hearty chili.

How to Store & Reheat

Chili is one of those wonderful dishes that often tastes even better the next day!

• Refrigerator: Once cooled completely, transfer any leftover chili to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
• Reheating:
  • Stovetop: The best method for an even reheat. Gently warm the chili in a saucepan over medium-low heat, stirring occasionally, until it’s heated through. Add a splash of broth or water if it seems too thick.
  • Microwave: For a quick reheat, place a single serving in a microwave-safe bowl. Cover loosely and heat on high for 1-2 minutes, stirring halfway through, until hot.
• Freshness Tips: Make sure the chili cools down relatively quickly before refrigerating to prevent bacterial growth. Divide it into smaller containers if you have a large batch.

Can You Freeze It?

Absolutely! This Smoky Black Bean and Chorizo Chili freezes wonderfully, making it perfect for meal prep or a future busy night.

• How to Freeze: Allow the chili to cool completely. Transfer it to freezer-safe airtight containers or heavy-duty freezer bags. If using bags, lay them flat on a baking sheet until frozen solid, then stack to save space. It can be stored in the freezer for up to 3 months.
• How to Thaw: The best way to thaw is to transfer the frozen chili to the refrigerator overnight. For a quicker thaw, you can place the sealed container or bag in a bowl of cold water, changing the water every 30 minutes until thawed.
• Reheating After Freezing: Reheat thawed chili on the stovetop over medium-low heat until simmering and fully warmed through. You may need to add a bit of extra broth or water to reach your desired consistency, as it can thicken slightly upon freezing and thawing. The texture of the beans should remain great!

 

FAQ

Can I make this chili vegetarian?

Absolutely! To make a delicious vegetarian version, omit the chorizo and instead, sauté the vegetables in 2 tablespoons of olive oil. Add an extra can of black beans or kidney beans, and consider adding some crumbled plant-based ground meat substitute or lentils for added texture and protein. Use vegetable broth instead of beef broth to keep it fully vegetarian.

How can I adjust the spice level?

The spice level is easily customizable. For more heat, increase the amount of cayenne pepper, or add a pinch of red pepper flakes with the other spices. For a milder chili, you can omit the cayenne pepper entirely and ensure your Rotel tomatoes are the ‘mild’ variety. Always taste as you go!

What if my chili is too thin or too thick?

If your chili is too thin, remove the lid and let it simmer uncovered for a longer period, allowing some of the liquid to evaporate and thicken. If it’s too thick, simply stir in additional beef or vegetable broth (a quarter cup at a time) until it reaches your desired consistency. This is especially common after reheating leftovers.

Can I make this chili ahead of time?

This chili is an excellent make-ahead meal! The flavors actually deepen and become more complex after a day or two in the refrigerator. Prepare the chili as directed, let it cool completely, then store it in an airtight container in the fridge. Reheat gently on the stovetop or in the microwave when you’re ready to enjoy.

Are there any other secret ingredients I can add?

Many chili enthusiasts love to experiment! Besides the optional cocoa powder, some people add a splash of strong brewed coffee or espresso to deepen the earthy notes. A tablespoon of brown sugar can balance the acidity of the tomatoes, and a squeeze of fresh lime juice just before serving can brighten the whole dish. Experiment to find your perfect blend!