Chorizo and Black Bean Chili

• Gluten free

• Meat

  • 2 lbs Mexican beef chorizo, bulk

• Produce

  • 2 15.5 ounce cans Black beans
  • 3 cloves Garlic
  • 1 Onion, large
  • 1 Red bell pepper, large

• Canned Goods

  • 32 oz Beef broth, reduced sodium
  • 1 6 ounce can Tomato paste

• Baking & Spices

  • 3 tbsp Cocoa powder, unsweetened

Found on rantsfrommycrazykitchen.com

Description

Ingredients

• 2 pounds bulk Mexican beef chorizo
• 2 15.5 ounce cans black beans, drained and rinsed
• 1 large onion, diced
• 1 large red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 32 ounces reduced sodium beef broth
• 1 6 ounce can tomato paste
• 3 tablespoons unsweetened cocoa powder

Directions

• Stove top directions: Brown the chorizo in a cast iron dutch oven or other heavy bottomed large pot over high heat, breaking it up into small pieces with a wooden spoon. Do not drain. Add the onion, bell pepper and garlic, cook, stirring, for one minute. Pour in the beef broth, stir in the black beans, tomato paste and cocoa powder. Bring to a boil, reduce the heat to low, cover. Simmer, stirring occasionally, for at least one hour.
• Slow Cooker Directions- Brown the chorizo in a large pan, then transfer to a large slow cooker. Add the remaining ingredients, stir well. Cover and cook on low for 8-10 hours, or on high for 4-6 hours.
• Serve with diced avocado, shredded cheese, sour cream, and tortilla chips, or your favorite chili toppings.