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Spicy Chorizo and Black Bean Chili: A Flavor Fiesta
February 10, 2025
"Hot & Spicy Food Day? Hold My Beer!" Chili
Alright, spice freaks! It's almost National Hot & Spicy Food Day, and at The Spicy Rack, we're not just celebrating, we're throwing a freakin' flavor fiesta! This is a "Hot & Spicy Food Day? Hold My Beer!" Chili that'll set your tastebuds on fire and leave you begging for more.
Spice-o-Rama:
This chili ain't messing around. We're talking layers of flavor and textures that'll make you wanna slap yo' mama (but please don't, she doesn't deserve that).
- Smokin' Hot: Chorizo and our "Smokin' Hot Paprika" bring the heat like a dragon's breath.
- Earthy AF: Ancho-mamma, Chili powder adds a deep, earthy flavor that'll make you feel like you're one with the soil (in a good way, we promise).
- Kickin' It Up: Sinful Spice, Cayenne and Hot & Bothered, Crushed Red Pepper flakes deliver a fiery kick that'll knock your socks off (and maybe your pants, too).
- Warm & Fuzzy: "Smokin' Hot Paprika" also brings a warm, subtle smokiness that'll make you wanna cuddle up by the fire (or maybe just eat more chili).
Ingredients
- 1 pound chorizo sausage (the spicier, the better!)
- 1 tablespoon olive oil (extra virgin, 'cause we fancy)
- 1 large onion, chopped (no tears, please)
- 4 cloves garlic, minced (vampires beware)
- 1 bell pepper, chopped (any color, we don't discriminate)
- 1 (28-ounce) can fire-roasted tomatoes, undrained (for that "straight outta the fire" flavor)
- 1 (4-ounce) can chipotle peppers in adobo sauce (optional, but highly recommended if you like it "extra spicy")
- 4 cups beef broth (make it from scratch, you overachiever)
- 1 tablespoon ancho chili powder (our "Ancho-mama" powder, of course)
- 1 teaspoon "Smokin' Hot Paprika" (did we mention this stuff is amazing?)
- 1 teaspoon (the "CUM-INcredible" element of this chili)
- 1 teaspoon oregano (not just for Italian food anymore)
- 1/2 teaspoon cayenne pepper (Our "Sinful Spice")
- 1/4 teaspoon crushed red pepper flakes (for that extra "oomph")
- Salt and black pepper to taste (duh)
- Toppings of your choice (sour cream, cheese, avocado, whatever floats your boat)
Instructions
- Brown the Beast: In a large pot or Dutch oven, brown the chorizo over medium heat. Remove the chorizo and set it aside, leaving the rendered fat in the pot.
- Veggie Time: Add the olive oil, onion, garlic, and bell pepper to the pot. Cook until the veggies are soft and cuddly, about 5 minutes.
- Spice Magic: Add the ancho chili powder, hot smoked paprika, cumin, oregano, cayenne, and crushed red pepper flakes to the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant and your kitchen smells like heaven
- Simmer Down Now: Stir in the black beans, kidney beans, fire-roasted tomatoes, chipotle peppers (if using), and beef broth. Bring the chili to a simmer, then reduce heat and let it do its thing for 30 minutes, or until the flavors have melded and the chili has thickened up.
- Chorizo Comeback: Return the chorizo to the pot and stir it like you mean it.
- Taste & Adjust: Season the chili with salt and black pepper to taste. If you think it needs more heat (weirdo), add some more cayenne or crushed red pepper flakes.
- Serve It Up: Serve hot with your favorite toppings and a side of your favorite beverage (we recommend a cold beer or a margarita).
Tips and Variations.
- Veggie Lovers: Substitute the chorizo with plant-based chorizo or omit it altogether and add a tablespoon of smokin' hot paprika for smoky flavor.
- Heat Seekers: Adjust the amount of sinful spice, cayenne and crushed red pepper flakes to control the heat level. Go ahead, make it "inferno" level spicy, we dare you.
- Thick & Chunky: For a thicker chili, mash some of the beans before adding them to the pot.
- Garnish Game: Garnish with chopped cilantro, a squeeze of lime juice, or a dollop of guacamole for extra flavor and Instagram-worthy pics.
Enjoy this flavor-packed chili that's guaranteed to warm you up from the inside out!
