Black Beans and Chorizo Chilli Stew

Introduction

We disagree about whether this is a tomato-free chilli or something more exotic and original. Regardless, it's delicious. It’s hearty like chilli, but more stew-like in consistency. With a whack of cocoa, it hits the tongue like a mole: deep, rich and satisfying. Whatever it is, it’s a great dinner as the nights get cool and the weather turns wet. 

Don’t be intimidated by the long ingredient list. The hard work is mostly adding ingredients to a pot and the odd stir. It’s really not a lot of work and is a great one to make in bulk and fire up for lunch the next day, especially when you have a busy afternoon ahead. Coming home to it bubbling away and ready to eat is a wonderful feeling.

We like to use a slow cooker because it’s low-and-slow cooking is brainless. If you don’t have one, any heavy pot will work. You’ll just have to do more babysitting.

Directions

  1. Rinse black beans in a colander. 

  2. In a frying pan cook onion and pepper in avocado oil over medium-low heat. (If you’re using a pot instead of a slow cooker, cook them in the pot.) Cook until the onion starts to turn translucent.

  3. Add chorizo and ground beef to veggies. Continue cooking, stirring often until ground beef has turned brown all over.

  4. Add Tajin, ancho chili, cumin, salt and garlic. Stir until well mixed.

  5. Transfer everything to the slow cooker. 

  6. Add frozen corn, beans, water, maple syrup, cocoa, seaweed and salsa. Stir well.

  7. Set slow cooker to “medium” setting for 6 hours.

  8. If using a pot, bring mixture to a boil and simmer for at least 30 minutes, stirring occasionally. 

Ingredients

2 cans of black beans (or 1 cup for dried beans)

1 Tablespoon avocado oil 

1 onion, diced

1 red pepper, diced 

350 grams chorizo, chopped into bite-size chunks

500 grams ground beef

1 Tablespoon Tajin (a Mexican spice mix available at most groceries)

1 Tablespoon ancho chili pepper  

1 teaspoon cumin

1 teaspoon salt

2 garlic cloves, minced

1 piece of Kombu seaweed (helps prevent gas)

1 jar salsa

¾ cup water

2 Tablespoons maple syrup

1 cup frozen corn

¼ cup cocoa