Bold & Spicy Spanish Chorizo Black Bean Chili: A Game Day Favorite!

As the chill of winter settles in, nothing warms the heart and soul quite like a bowl of hearty chili. This Spanish Chorizo and black bean chili has everything you’d want in a comforting winter dish—smoky, spicy, and absolutely brimming with bold flavors. Featuring the rich and vibrant flavors of Spanish Chorizo sausage, paired with tender black beans and hints of chipotle heat, this recipe promises to warm you up on even the coldest of days. Perfect for family dinners, game day gatherings, or your favorite chili cook-off, this dish is proof that comfort food can be both simple and indulgent.

Dive into this one-pot wonder that combines convenience with unmistakably delicious flavor. The secret lies in the layers of seasonings—cumin, chili powder, oregano—and a surprising touch of semisweet chocolate, enhancing the complexity of the dish while keeping it easy to prepare. Whether you’re a longtime fan of chorizo or just exploring its versatility in recipes, this chili will quickly earn a top spot on your menu.

Cook Time: 45 mins | Serves: 12 | Difficulty: Easy

Ingredients:

• 3 links Aurelia's Spanish Chorizo sausage, diced (8oz)
• 2 1/2 cups chopped onion, divided
• 1 1/2 cups chopped green bell pepper
• 1 1/2 cups chopped red bell pepper
• 5 garlic cloves, minced
• 1 (7-ounce) can chipotle chilies in adobo sauce
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 tablespoon fresh lime juice
• 1/8 teaspoon ground cinnamon
• 3 (15-ounce) cans black beans, drained
• 3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
• 1 cup frozen corn
• 1 1/2 ounces semisweet chocolate, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• Optional garnishes: sour cream, avocado slices, chopped onion, cilantro

Directions:

1. Remove 2 chilies from can; finely chop, reserving remaining chilies and sauce for another use.
2. Heat a large Dutch oven over medium heat. Add chorizo and sauté rendering fat.
3. Add chilies, 1 3/4 cups onion, bell peppers, garlic; cook 5 minutes or until vegetables are tender.
4. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
5. Remove from heat; stir in chocolate, salt, and black pepper.
6. Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Pro Tip: For an extra layer of flavor, consider adding a splash of smoked paprika or a pinch of cinnamon while the chili simmers; these spices will elevate the dish beautifully and intensify the depth of flavor. Enjoy the heart-warming delight of this chorizo-infused chili!