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White bowl of Triple Pork Black Bean Soup topped with Mexican Cream, chopped avocado, and cilantro
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Black Bean Pork Chorizo Chile Recipe

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.
Course Main Dishes
Cuisine American
Keyword Bacon Chili, Chili, Chipotle Chili, Chorizo Chili, Pork Chili
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 10
Calories 656kcal
Author Michele @ Flavor Mosaic

Ingredients

Chili

  • 1/2 pound thick cut smoked bacon 6-8 slices, cut into 1 inch pieces
  • 1 pound pork cut into 1 1/2 inch chunks
  • 2 tablespoons olive oil if needed
  • 9 ounces chorizo
  • 1 yellow onion chopped
  • 1/4 cup chipotle salsa or 2 chipotles en adobo sauce
  • 1 16 ounce can fire roasted tomatoes
  • 2 cups dry black beans cleaned and rinsed
  • 2 garlic cloves minced
  • 1 tablespoon ancho chili powder
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 6-8 cups chicken broth
  • 1 tablespoon tomato paste
  • 3/4 cup bourbon Jack Daniels or other
  • 1 tablespoon honey
  • 2 tablespoons fresh lime juice

Garnish

  • 1 cup Mexican crema
  • 1 tablespoon cumin seed
  • 2 ripe avocados diced
  • 1 bunch cilantro chopped

Instructions

  • In a large stock pot, cook the bacon until it is 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. Heat the oil and add the pork. Brown all sides, then remove from the pot.
  • Cook the chorizo and add the onions and cook for a minute.
  • Add the fire roasted tomatoes and chipotles to a blender and blend until smooth, then pour into the pan with the onions.
  • 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.
  • Turn on medium heat and simmer for 2 hours. Add more broth as needed.
  • 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.
  • Serve each bowl of chili with a drizzle of cream, diced avocados and cilantro.

Video

Notes

  • Don't skip browning the pork. This adds lots of flavors not only to the pork but to the broth as well.
  • To make it spicier, 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.
  • If you don't want bourbon in the chili, just replace it with an equal amount of chicken broth, in addition to the chicken broth already specified.

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.  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. Lastly, add the fire-roasted tomatoes and tomato paste on top. It is important that these are the last ingredients added to the Instant Pot.
  9. Press PRESSURE COOK (or MANUAL button) depending on Instant Pot Model and pressure cook on HIGH for 20 minutes.
  10. When Pressure cooking is complete, do a NATURAL RELEASE for 15 minutes and then do a quick release.
  11. 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.

Nutrition

Calories: 656kcal | Carbohydrates: 42g | Protein: 29g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1255mg | Potassium: 1296mg | Fiber: 11g | Sugar: 9g | Vitamin A: 944IU | Vitamin C: 11mg | Calcium: 138mg | Iron: 5mg