Dad’s Black Bean Chili

Story

Its always valuable to have that great recipe that you can throw together quickly and cook slow all day while you accomplish important tasks, and still be able sit down to a delicious meal when hunger hits.  Well, this recipe fills the bill!  Growing up, Mom was the chef of the house but Dad had one secret weapon – his black bean chili. He researched and developed this chili for years and has come up with the perfect balance of hearty, spicy, tomatoey goodness that makes your winter evening toasty.  It’s packed with protein and antioxidants to keep you satisfied and delivers the nutritional value your meal should have.  So go ahead, whip up this chili and let it simmer in the slow cooker while you decorate the tree, hang the lights up outside, or spend a long day at work.  Serve it up with a dollop of sour cream and a wedge of cornbread for a complete chili experience.

Method:

In a saute pan, cook the chorizo and meat of choice until the oil from the chorizo separates and permeates the other meat.  (Dad likes leftover pork loin or pork chops cut into small dice).

Put the meat with juices into the slow cooker and add the black beans, tomatoes and paprika.  Let cook on low for 6-8 hours until the juice thickens into a rich gravy.  If it is too soupy, take off the lid and turn the cooker on high for about 1 hour and it will come to the right consistency.  Add the jalapeños and optional onions 2 hours before the end of cooking time.

Notes:

If you can’t find bulk chorizo, buy the links and remove the meat from the casings before cooking.

Want it a little sweeter? Add a small can of tomato paste with the rest of the tomatoes and beans.

Made it too spicy?  Grind up some corn chips and cook in the chili for 1 hour and it will absorb some of the spice to make it more mild.

Leftovers are great for lunch throughout the week!  The flavor develops in the chili as it sits.