Ingredients
Method
- In a large Dutch oven or heavy pot over high heat, cook the chorizo, breaking it into small pieces with a wooden spoon, until browned all over. Do not drain the fat.
- Add the onion, bell pepper, and garlic and cook, stirring constantly, for 1 minute. Pour in the beef broth, then stir in the black beans, tomato paste, and cocoa powder. Bring to a boil, reduce the heat to low, cover, and simmer for at least 1 hour, stirring occasionally.
- For a slow cooker: Brown the chorizo in a skillet, then transfer to a slow cooker. Add all remaining ingredients and stir. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
- Serve the chili with your favorite toppings — diced California avocado, shredded cheddar cheese, sour cream, and tortilla chips all work beautifully.
Nutrition
Notes
For a milder chili, use a mild chorizo or substitute half with ground beef. This chili freezes beautifully for up to 3 months. The flavors deepen overnight, so consider making it a day ahead. Don't skip browning the chorizo — that caramelized fond adds essential depth. Cocoa powder is the secret ingredient that enriches the chili without making it taste like chocolate. Serve with a squeeze of fresh lime juice and chopped cilantro for brightness. If you prefer a thicker chili, mash some of the beans against the pot before serving.