Red Bean Chili with Chorizo

This is THE BEST chili you will ever try! It’s packed with smoky, tangy & slightly spicy flavors, and the chorizo adds a kick. If you’re tired of bland, ho-hum chili that requires tons of toppings to taste good, you have to give this recipe a try!

Ingredients

Brine

• 1 pound (~2 cups) small red beans
• 1 Tbsp. sea salt
• water

Chili Ingredients

• 1 Tbsp Butter
• 1 Tbsp oil (olive, avocado)
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 6 garlic cloves, minced
• 6 cups water/broth*
• 1 pound bulk Mexican chorizo (usually 4 links), crumbled
• one 14.5 ounce can diced tomatoes with juice
• 1 – 2 Tbsp. tomato paste
• Chili Seasoning
• 1 tsp New Mexico Red Chile powder*
• 1 tsp smoked paprika
• ½ tsp paprika
• ½ tsp smoked chipotle
• ½ tsp toasted cumin/coriander mix*
• 1 tsp dried oregano, (Mexican if you have it)
• 1 tsp black pepper
• ½ tsp sea salt* (e.g., smoked, lime)
• Suggested Toppings
• Onion, diced
• Cheese, grated (cheddar, Monterey Jack, queso fresco)
• Sour cream or Greek yogurt
• Jalopeño slices, raw or pickled
• Avocado, sliced or chopped
• Saltine crackers, crumbled
• Tortilla chips or Fritos
• A squeeze of lime
• Buttermilk Cornbread*
• Flour tortillas

Directions:

Brine

1. Dissolve 1 Tbsp. sea salt in enough water to cover 1 pound of dried bean and then some.
2. Add the dried beans and let soak for at least 4 hours.
3. Drain and rinse.

Chili

1. Heat the oil and butter over medium in a large Dutch oven.
2. When hot, add the onion, bell pepper, garlic and half of the chorizo. Sauté at medium / medium low, breaking up the chorizo and until onions are translucent but haven’t started to brown about 5 minutes.
3. Add all of the seasoning. Stir to coat vegetables and chorizo, and sauté for 1 minute.
4. Add 6 cups of liquid and the drained and rinsed red beans. Increase heat to medium high and bring to a boil.
5. Reduce to a low rolling simmer and cover for 1 hour, stirring a couple of times during the hour.
6. After an hour of cooking, add the tomatoes with juice, 1 Tbsp. tomato paste, and the rest of the chorizo, breaking it up as you add it to the pot.
7. Simmer, covered, until the beans are completely cooked and the sauce has thickened to desired consistency (30 – 45 minutes). If too thick, add more liquid and cook 2 – 3 minutes. If too thin, add 1 Tbsp. tomato paste and cook until thickened. Taste and adjust seasoning if needed.
8. Serve with your favorite toppings and side.