Black Bean Pork Chorizo Chili

This thick, savory, slightly spicy Black Bean Pork Chorizo Chili has three types of pork – pork roast, bacon, and chorizo – as well as black beans and a little bit of chipotle for a slight kick.

If you are looking for a change from typical chili but still want that warm big bowl of chili for a comfort food meal, or maybe a party, or to eat while watching the big game, then you’ll love this recipe.

Top it with some Mexican crema, or sour cream, and chopped avocado and cilantro, and you have an awesome hearty meal everyone will love.

It is certain to become one of your favorite Soup Recipes. If you love pork and black beans, then you love this recipe. Pair it with Homemade Cornbread to soak up all that chili goodness.

For convenience, I have included both Instant Pot and Slow Cooker instructions in addition to the stovetop instructions for this recipe.

Table of Contents

• Why You’ll Love This Recipe
• Why This Recipe Works
• What You’ll Need To Make This Recipe
• How To Make Black Bean Pork Chorizo Chili
• Pro Recipe Tips
• What To Serve With Black Bean Pork Chorizo Chile
• Frequently Asked Questions (FAQs)
• Can I Make This Recipe In a Slow Cooker?
• Can I Make This Recipe In An Instant Pot?
• More Recipes You’ll Love
• Recipe
• Reviews

Why You’ll Love This Recipe

• Loaded With Flavor. This recipe goes over the top with flavor. Every ingredient adds unique flavor. With bacon, chorizo, and roasted pork, to chipotle with adobo sauce, to cumin, ancho chili powder, and more.
• Versatile. Want to give the chili a little kick and add more flavor? Add 3/4 cup bourbon. If you don’t want any alcohol in the chili, then just use all chicken broth instead.
• Hearty. This recipes makes a very hearty, and filling recipe. You definitely won’t go away hungry from this dinner.

Why This Recipe Works

• To create this unique flavor, we sauté bacon, chorizo, and pork roast all in the same pan in which we cook the chili. This captures all that flavor from the three unique cuts of meat and infuses them into the pork chili.
• The chipotle chiles add the unique smoky spicy flavor to the chili that only the chipotle peppers can do.
• Cooking this chili low and slow for two hours allows the flavors of the chili to thoroughly develop.
• Instructions for Stovetop, Slow Cooker, and Instant Pot are included.

What You’ll Need To Make This Recipe

Equipment

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• Chef’s Knife
• Cutting Board
• Dutch Oven
• Ladle
• Soup Bowls
• Soup Spoons

Ingredients

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Pork butt or shoulder. This pork roast adds the meaty chunks and pork roast flavor to this chili. I recommend either the pork butt or shoulder and not pork loin because that would be too lean.
• Oil. Use your favorite oil, olive oil, avocado oil, vegetable oil, coconut oil, etc.
• Smoked Bacon. You’ll want a nice good thick cut smoked bacon in this recipe.
• Chorizo. Either use the links and cut them into pieces, or you can use the ground chorizo
• Dry black beans – or canned. You can use dry beans and cook them with the meat.  Another option is to presoak the beans so they will cook quicker.  Or, you can use canned beans and you will not need as much time. If you wish to use canned black beans, you may wish to use less broth.
• Onion. I recommend using a yellow or white onion for this recipe. If you like, you can add green onions as a garnish.
• Garlic. You’ll need 2 cloves of garlic, minced. If you want more garlic, feel free to add it. It is ok to use the store-bought pre-minced jars of garlic. However, beware that they may not have as much flavor as using fresh garlic.
• Chipotle Salsa or 2 Chipotles en Adobo Sauce. I used 2 chipotle peppers in adobo sauce in this chili. However, I understand that not everyone can find those in their local grocery store. If you can’t find it, use chipotle salsa instead.
• Ancho chili powder. I recommend using ancho chili powder if you can find it. If you can’t find it, then use regular chili powder.
• Salt. Use salt to taste. Everyone has a variety of preferences as to how much salt should be added to a recipe. So I recommend tasting as you go so you can add just the right amount of salt for you.
• Cumin. You’ll need ground cumin. It is an essential seasoning for this recipe.
• Chicken broth. I used low sodium chicken broth in order to avoid making the chili too salty. It also gives you more control over how much salt to add to the chili. You can also use vegetable broth if you prefer.
• Tomato paste. You’ll need just a tablespoon of tomato paste. Therefore, I recommend buying it in the tube so it is reusable, instead of buying it in a can.
• Fire roasted tomatoes. I used a can of fire roasted diced tomatoes. However, you can use any type of diced tomatoes, such as diced tomatoes with green chiles to add a little more kick.
• Bourbon (Optional). For more flavor, add any brand of bourbon to the chili. If you don’t want any alcohol in the chili, then just add more chicken broth instead.
• Honey – or sugar. I used honey in the chili to add a little sweetness. However, you could use granulated sugar instead. You will only need about a tablespoon.
• Lime juice. I recommend using fresh lime juice, if possible, for the best flavor.
• Mexican crema. Use Mexican Crema or you can use sour cream with a little milk to thin it down a bit if you can’t find Mexican cream.
• Cumin seeds. Toast cumin seeds to add to the Mexican crema for the garnish.
• Avocados. Add chopped avocados for a nice garnish to the chili.
• Cilantro. Chop up some fresh cilantro to add on top for garnish as well.

How To Make Black Bean Pork Chorizo Chili

Instructions

1. In a large stock pot, cook the bacon till nearly crispy and the fat has been rendered. Remove the bacon from the pan. If the bacon doesn’t render much grease, you may need some olive oil. 
2. Heat the oil and add the pork.  Brown all sides, then remove from the pan.
3. Cook the chorizo and add the onions and cook for a minute.
4. Add the fire roasted tomatoes and chipotle to a blender and blend until smooth, then pour into the pan with the onions.
5. Add the meat back into the pan, then add the beans, garlic, ancho chili powder, salt, cumin, 5 cups of chicken broth, tomato paste, bourbon, and honey.
6. Turn on medium heat and simmer for 2 hours.  Add more broth as needed.

Optional: To Garnish the chili, do the following.

1. In a small saute pan, add the cumin seeds and toast until lightly browned.  Let them cool for 5 minutes, then stir into the crema.
2. Serve each bowl of chili with a drizzle of cream, diced avocados and cilantro.

Pro Recipe Tips

• Don’t skip browning the pork. This adds lots of flavor not only to the pork but to the broth as well.
• To make it more spicy, You can add more chipotle sauce if you like it a bit spicy.
• You can use the crema by itself, or you can toast the cumin seeds and add them to the crema for a more flavorful cream.

What To Serve With Black Bean Pork Chorizo Chile

• Mexican Cornbread
• Biscuits
• Focaccia Bread
• Mexican Cucumber Tomato Salad

Frequently Asked Questions (FAQs)

Is it necessary to use 3 types of pork? Couldn’t I use just one?

Yes, you could use only one but then you will lose the unique flavor of this chili that each ingredient provides. Bacon and Chorizo, while both made with pork, have very different and distinct flavors from pork shoulder.

Can I Make This Recipe In a Slow Cooker?

Yes. Yes.  Add the fire-roasted tomatoes and chipotles to a blender and blend until smooth. You’ll need to saute the bacon, pork shoulder, and chorizo first, and then add them and the rest of the ingredients, except garnishes, into a slow cooker and cook on low for 7 to 8 hours and on high for 3 to 4 hours.

Can I Make This Recipe In An Instant Pot?

Yes, you can. It is very easy to do. Be sure to add the ingredients in the order listed, which is different than with the stovetop version. This recipe assumes that the dry beans are PRESOAKED. If they are not, then before starting the chili recipe, pressure cook the beans for 15 minutes and do a quick release. Then start the chili recipe.

1. Press the SAUTE button of the Instant Pot, and when it gets hot add the oil.
2. Saute the bacon first. Then remove the bacon and using a wooden spoon scrape off any bits that are sticking to the bottom of the pan.
3. Add additional oil, if necessary, then add the pork pieces and brown all sides. Then remove the pork.
4. Add the chorizo and onions and brown the chorizo and saute the onions. When browned, remove the chorizo, and add in about 1/4 cup chicken broth.
5. Press CANCEL to cancel the SAUTE mode. Using a wooden spoon, scrape the bottom of the pot, removing any bits of food stuck to the bottom of the pot.
6. Next add the chicken broth, then the bacon, pork, and chorizo.
7. Next add the black beans, bourbon (or extra chicken broth), and then add the garlic, ancho chili powder, salt, cumin, lime juice, and sugar. (In the Instant Pot I recommend using sugar instead of honey.)
8. Add the fire roasted tomatoes and chipotles to a blender and blend until smooth.
9. Lastly, add the fire roasted tomatoes – chipotles mixture and tomato paste on top. It is important that these are the last ingredients added to the Instant Pot.
10. Press PRESSURE COOK (or MANUAL button) depending on Instant Pot Model and pressure cook on HIGH for 20 minutes.
11. When Pressure cooking is complete, do a NATURAL RELEASE for 15 minutes and then do a quick release.
12. Serve hot.

How Do I Store This Recipe?

Store in an airtight container in the refrigerator for up to 5 days.

Can I Freeze This Recipe?

Store this in a freezer-safe airtight container and it can be frozen for up to 3 months.

More Recipes You’ll Love

• Roasted Hatch Green Chile Pork Stew
• Instant Pot Chili
• Pork Chile Verde
• Pumpkin Chipotle Vegetarian Chili

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