Chorizo and Black Bean Chili - Spicy Fall Comfort

The AC is cranking and I'm feeling like it's fall, well inside the house at least. I can't believe I'm still in a festive fall mood after having only two cool, crisp fall days. Anyhow, Red wanted to try out his new 50D so I thought I'd prepare something he would enjoy, while catering to my mood. It was Saturday morning. I was doing my normal blog reading, paying special attention to recipes with black beans or chili, and other spicy fall foods. What better spicy, fall comfort food is there than chili? None that I can think of, besides maybe a pumpkin dessert. With that, I came up with this -




Chorizo and Black Bean Chili

3/4 pound chorizo
1/2 pound lean ground beef
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
2 15 ounce cans black beans, rinsed and drained
1 14 oz can diced tomatoes
1 10 ounce cans diced tomatoes with green chilies
1 7 oz can salsa verde
2 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon dried thyme, crushed
1 teaspoon salt or to taste
fresh ground pepper to taste

* garnishes: sour cream, shredded Colby-Jack, sliced green onions

In a large heavy saucepan or Dutch oven over medium high heat cook chorizo and ground beef, stirring to crumble. At this point, drain the meat if there is m ore than a small amount covering the top. Add onion and garlic, stir and cook until just soft. Add the remaining ingredients. Bring to a low boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally.

Thanks for the photo Red ♥

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