Easy Crockpot Chorizo Black Bean Chili Tips, FAQ & printable recipe

Tips for success

To enhance the presentation of the chili when serving, consider garnishing each bowl with a dollop of sour cream, a sprinkle of fresh cilantro, or some finely diced red onion. These fresh additions provide a bright contrast to the rich, smoky flavors of the chorizo and beans, adding both color and a pleasant crunch to each bite.

If the chili appears too thick after the cooking time is complete, you can stir in a small amount of additional beef broth or water, one tablespoon at a time, until the desired consistency is reached.

Conversely, if it is too thin, leave the lid off and continue cooking on high for an additional 15 to 20 minutes to allow some of the liquid to evaporate.

Variations

• Spicy Chorizo Chili: Add one finely diced jalapeño or a teaspoon of crushed red pepper flakes during the layering phase to introduce an extra kick of heat that complements the smoky chorizo.
• Vegetable-Packed Chili: Incorporate one cup of diced bell peppers or frozen corn kernels with the beans to add texture, sweetness, and a pop of color to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe, airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat until steaming, or in the microwave in 1-minute intervals, stirring occasionally until hot throughout.

Allow the chili to cool to room temperature for no more than two hours after cooking. Transfer the leftovers into airtight containers to maintain freshness and prevent the absorption of other odors from the refrigerator.

Proper storage in the refrigerator will keep the chili safe and flavorful for up to three days, making it an excellent option for quick future meals.

This chili is an ideal candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the dish as instructed, then cool it completely before transferring it to the refrigerator.

When ready to eat, simply reheat it on the stovetop or in the microwave until it is heated through, ensuring it reaches a safe temperature before serving.

Serving ideas

Serve the chili hot, directly from the slow cooker or portioned into individual bowls. It pairs exceptionally well with crusty bread, warm tortillas, or a side of cornbread, which helps to soak up the flavorful sauce. The heat of the chili combined with the cooling effect of optional toppings makes for a balanced and satisfying dining experience.

For a casual meal, set out a variety of toppings such as shredded cheese, lime wedges, and sliced jalapeños, allowing guests to customize their bowls according to their preferences.

This approach makes the meal interactive and ensures that each serving can be tailored to individual tastes, enhancing the overall enjoyment of the hearty, slow-cooked chili.

Frequently asked questions

Recipe card

Easy Crockpot Chorizo Black Bean Chili

Prep 5 minCook 4 hTotal 4 h 5 minServes 6

Ingredients

• 1 lb raw Mexican chorizo
• 2 cans (15 oz each) mixed black and pinto beans, drained and rinsed
• 1 packet chili seasoning
• 2 cups beef broth

Instructions

1. Place the raw Mexican chorizo into the bottom of the slow cooker insert. Crumble the meat slightly with a spoon to ensure even cooking. Add the drained black and pinto beans on top of the chorizo, spreading them out into an even layer.
2. Sprinkle the chili seasoning packet evenly over the beans. Pour the beef broth over the entire mixture to provide the liquid base for the chili. Cover the slow cooker with its lid.
3. Cook on the low setting for 4 hours, or until the chorizo reaches an internal temperature of 160°F (71°C). Once finished, stir the chili well to incorporate the flavors and distribute the meat. Serve hot in bowls.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

35 g

Fat

20 g

Fiber

8 g

Sugar

2 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.