Black Chili Recipe

Soak beans

Rinse 2 cups dried black beans in cold water and remove any debris. Cover with at least 4 cups fresh water and soak for 6–8 hours or overnight. Drain and rinse before cooking.

Cook beans

Place soaked and drained beans in a large pot with 8 cups fresh water and 1 bay leaf. Bring to a simmer over medium heat, reducing heat to low and simmer gently until beans are tender, about 45–60 minutes. Skim foam as needed. When beans are nearly tender, season with 1 tsp kosher salt. Drain, reserving 1–2 cups of the cooking liquid; set beans and liquid aside.

Prepare meats: Chop bacon into 1/2-inch pieces. Slice chorizo into 1/4-inch rounds or remove casing and crumble if using fresh chorizo.

Brown bacon and chorizo: In a heavy-bottomed Dutch oven or large pot, heat 1 tbsp olive oil over medium heat. Add bacon pieces and cook until fat renders and edges are crisp, about 6–8 minutes. Add chorizo and cook until it’s browned and fragrant, about 4–5 minutes. Use a slotted spoon to transfer most of the meat to a plate, leaving about 2–3 tbsp of fat in the pot (add remaining 1 tbsp olive oil if needed). Reserve the cooked meat to finish the chili later.

Prep vegetables: Finely dice 1 onion, peel and dice 2 carrots into small pieces, slice 8 oz mushrooms, mince 4 garlic cloves, and finely chop 1 jalapeño or poblano if using.

Sauté vegetables: Increase heat to medium-high. Add the diced onion and carrots to the fat in the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add mushrooms and cook until their moisture mostly evaporates and they brown, about 6 minutes more. Stir in the minced garlic and chopped jalapeño and cook until fragrant, about 1 minute.

Add tomato paste and spices: Push vegetables to the side, add 2 tbsp tomato paste to the center of the pan and cook 1–2 minutes, stirring, so it caramelizes slightly. Stir the paste into the vegetables, then add 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp ground coriander, 1 tsp black pepper, and 1 tbs chopped chipotle in adobo. Cook and stir for 1–2 minutes to bloom the spices.

Deglaze with sherry: Pour 1 cup dry sherry into the pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let the sherry reduce for 2–3 minutes until slightly syrupy and most of the alcohol aroma has cooked off.

Add beans and stock: Return the reserved cooked bacon and chorizo to the pot. Add the cooked black beans (including up to 1 cup reserved cooking liquid) and 3 cups beef or chicken stock. Stir to combine, bring to a gentle simmer, then reduce heat to low. Partially cover and simmer for 25–35 minutes to allow flavors to meld and the chili to thicken. Stir occasionally and add additional reserved bean liquid or stock if it becomes too thick.

Adjust seasoning and texture: After simmering, taste and add up to 1 tbsp kosher salt more if needed, and more black pepper to taste. For a thicker, creamier texture, mash about 1–2 cups of the beans against the side of the pot with a spoon or use an immersion blender to pulse 2–3 times, then stir. If too thick, thin with reserved bean liquid or water, 2–4 tbsp at a time.

Final simmer: Continue to simmer uncovered for 5 more minutes for the flavors to concentrate. Remove and discard the bay leaf.

Serve: Ladle chili into bowls and garnish as desired with chopped fresh cilantro, a dollop of sour cream or crema, and lime wedges for squeezing. Serve hot with cornbread or rice if desired.