Best Black Bean And Chorizo Chili Recipes

BLACK BEAN AND CHORIZO RAVIOLI WITH MEXICAN CREAM CHILI SAUCE

Steps:

• Directions For the filling Take casing off of the chorizo and cook slowly until borown. Drain and pat dry with paper towels. Put chorizo in food prossers and puls until it has a fine ground texture Drain can of black beans and place in food processor blend until smooth Mix in the reaming ingredients and set aside makes about 24 raviolis For the Sauce Place all ingredients for the sauce in a small sauce pan on medium heat. Heat until cream has melted and is well blended stirring occasionally. Keep warm until ready to serve For the dough Measure all ingredients in a food processor with a dough hook and mix until it forms a ball. Then knead dough on a floured smooth surface. If dough is too stiff, add small amounts of water until the dough feels like play dough. Cover dough in bowl with a damp cloth and work with small amounts of dough at a time. Roll pasta out using a roller machine, beginning with the widest setting. Fold dough over and roll through again, gradually decreasing the roller setting; dust lightly with flour as needed When pasta is thin enough it is ready to make raviolis. If you don not have a ravioli mold you can place on sheet of dough on a smooth surface cut into 1 ½ to 2 inch squares placing filling into the middle of each square, then cover with another sheet of dough and seal with your fingers or if you have little time you can use store bought won ton wrappers. Bring a large pot of salted water to a boil add ½ the raviolis and cook until ravioli floats. Remove from water and keep warm and then cook the other ½ ravioli. Place warm sauce on raviolis and serve Can be toped with cilantro and crumbled queso fresco if you have any

BEEF, BLACK BEAN, AND CHORIZO CHILI

Steps:

• Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes. Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally. Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

SPICY CHORIZO, PUMPKIN AND BLACK BEAN CHILI

Steps:

• Break the chorizo up into a 5-quart Dutch oven and sauté over medium heat, breaking up the meat into small pieces until the bright orange juices are running. Add the chopped onion and continue cooking, stirring and scraping the bottom of the pan until the onions are soft. Pour in the chicken broth, bring to a boil and reduce the heat to medium-low. Stir in the cinnamon. Add chili powder to taste if you feel the chorizo doesn't have enough flavor and spice. While the chorizo is simmering, prepare the pumpkin. Cut the pumpkin in half and scoop out the seeds and fibrous innards. Cut the halves into quarters and cut away the orange rind and any green-tinged flesh. Use a very sturdy and sharp knife and go slowly and carefully. Cut the pumpkin flesh into bite size chunks. Remember you'll be eating this with a spoon, so size the pieces accordingly. Add the pumpkin to the simmering chorizo. Cook for about 10 minutes, then add the drained black beans. Continue to simmer the chili until the pumpkin is tender and the chili has thickened. Add salt and pepper to taste. Serve warm with sour cream and fresh limes to squeeze over the chili, and a selection of toppings. The chili can be made up to 24 hours ahead and gently reheated.

BLACK BEAN CHILI WITH PORK, CHORIZO AND CHIPOTLES

Steps:

• Cook beans in a large pot. Cover with unsalted water to cover by two inches and bring to a boil. Maintain a gentle boil and cook until beans are tender, about 2 hours. Heat oil in a large heavy pot such as a dutch oven over medium heat. Add pork and chorizo and saute until completely browned. Add onions and continue to cook until soft, about 5 minutes. Add garlic, paprika, red chili pepper, cumin, oregano, corriander, black peper and salt and cook 1 minute more. Pulse tomatoes and chipotle peppers in a food processer for about 30 seconds. Add to chili in pot. Add chicken stock and water and bring to a boil. Adjust heat and simmer chili for an hour. Add water if chili gets too dry. Drain beans and add to chili with lime juice and cilantro. Stir to incorporate all ingredients. Ladle into bowls to serve and garnish with sour cream if desired.

BLACK BEAN AND CHORIZO CHILI

Steps:

• Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
• Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender.
• 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.
• Remove from heat; stir in chocolate, salt, and black pepper.
• 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.

BLACK BEAN AND CHORIZO CHILI W CILANTRO CREAM SAUC

Steps:

• soak the beans over night,this will cut the cooking time,if not soak for an hour,rinse and drain.pour veggie stock in a large pot and add beans,turn heat on to medium.
• in a pan on medium heat add chorizo and pork,allow fat to render,and brown meat,season with paprika, cumin,mexican oregano and salt and pepper.once browned add meat to beans and broth.
• on the stove top set peppers on the open flame and rotate until they are scorched.set in a zip lock.in a saute pan that has chorizo oil,add diced onions and saute until golden,add chopped garlic and cook for a minute.set aside.now peel the skin off of peppers and dice.add onion,garlic and peppers to pot,along with tomato sauce and diced tomatoes.
• set heat to medium low and cover,simmer,stirring every so often to avoid sticking to bottom.simmer until thickened and flavorful...top with cilantro cream:in a blender add 1 cup sour cream,half cup cilantro,salt to taste,and blend until smooth...sprinkle crispy tortillas over sauce:use tortilla chips or make your own by frying corn tortillas until crispy,then crumble into small pieces.

BLACK BEAN AND CHORIZO CHILI

Steps:

• Add EVOO to large skillet and add chiles, 1 3/4 cups of onions, bell peppers, garlic and chorizo.
• Saute 5 mins or until tender.
• Add next 7 ingredients (chili powder through corn).
• Bring to boil.
• Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
• Remove from heat; stir in chocolate, salt, and black pepper.