Recipe: Black Bean Chili with Meuwly’s Chorizo
This spicy, aromatic chili recipe is perfect for a cold prairie winter day. We made this for the “Devour Food Film Festival” this spring in Jasper, Alberta. We hope you enjoy it!
Yield: about 4 Litres.
Ingredients:
Sweet potatoes, diced and oven-roasted: 2 potatoesOlive Oil: 30 mL
Meuwly's pork chorizo (loose/ground): 400g (1 package)
Large Yellow onion, small diced: 1 pc
Fresh Garlic Cloves, Minced: 2 pc
Poblano peppers, finely diced: 2 pc
Jalapeno peppers, flesh only, finely diced: 2 pc
Chili Powder: 30 mL
Smoked Paprika: 30 mL
Dried Oregano: 15 mL
Ground Coriander: 15 mL
Ground Cumin: 15 mL
Dried Chipotle Powder: 15 mL
Bay Leaves: 2 pc
Tomato paste: 50mL
Canned diced tomatoes (fire-roasted, if available) with liquid: 2L
Canned black beans, rinsed/drained: 500mL can or similar
Stock (chicken, beef, or vegetable): 2 L
Salt and Black Pepper To Taste
Fresh Lime Juice: 100 mL
Method:
1. Roast the diced sweet potato in a little olive oil until tender. Set aside and add to finished chili just before serving.
2. Cook the ground chorizo in olive oil. Sweat the onions, garlic, and peppers in the rendered fat.
3. Add the spices and allow to cook out for 10-15 minutes on low heat. Add tomato paste and cook out for another 10-15 minutes.
4. Add remaining ingredients and simmer, covered, for several hours. Remove the lid for the last 30 minutes, allowing some liquid to evaporate.
5. Adjust the consistency as needed
6. Season to taste with salt, pepper, fresh lime before serving. Garnish with tortilla chips or cornbread, sour cream, and cilantro.