This is our favorite recipe for chili. If I don’t have any chorizo, I just use 2 lb. of ground beef and increase the paprika and cumin to 2 T. each. Some of you might think it odd to add the cocoa powder or chocolate chips. However, this adds a richer taste and color to the finished product.
- 1 lb. dry black beans
- 1 lb. ground beef
- 1 lb. chorizo
- 1 large red bell pepper, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 T. avocado or olive oil
- 2 T. chili powder
- 2 T. Montreal steak seasoning
- 2 T. Lea & Perrin's Worcestershire sauce This brand is gluten free & soy free.
- 1 1/2 T. ground cumin
- 1 1/2 T. paprika
- 1/2 cup beef broth I use 1 tsp. Better than Bouillon organic beef base and 1/2 cup water to insure that it is gluten and soy free.
- 1 15 oz. can crushed tomatoes
- 1 15 oz. can tomato sauce
- 1 tsp. dried thyme leaves
- Pinch unsweetened cocoa powder or a handful of semi-sweet chocolate chips
- Rinse black beans. Put in pot and cover well with water. Bring to a boil. When the water boils, turn the pot off and let set for 1 hour. Drain beans, cover with fresh water and continue cooking until tender. Add to chili when the beans are tender.
- While beans are soaking, brown beef and chorizo with onions, sweet pepper, garlic, and oil in a Dutch oven.
- Add remaining ingredients (except black beans) and simmer for a couple of hours. Add water as needed for the consistency that you desire. Add black beans when they have finished cooking. This is even better if made the day before and reheated.
If I don’t have any chorizo, I just use 2 lb. of ground beef and increase the paprika and cumin to 2 T. each.
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