Make Ahead Black Bean Chili
 
Prep time
Cook time
Total time
 
This is a recipe that I tested for America's Test Kitchens. It was a huge hit at our house, and loved by all my taste testers who wanted the recipe. The beauty of this recipe is it is meant to be made, forgotten for a couple days and then consumed. Great for casual entertaining, tailgating, or hectic weeks.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4-6
Ingredients
  • 9 cups water
  • 1 pound dried black beans, picked over and rinsed
  • 1½ tablespoons salt
  • 1 tablespoon baking soda
  • 1½ teaspoons cumin seeds
  • 2 tablespoons vegetable oil
  • 6 ounces chorizo sausage
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 2 cups chicken broth
  • 2 bay leaves
  • To Serve:
  • ⅛ teaspoon baking soda
  • 1 - 28 ounce can crushed tomatoes
  • 1 red bell pepper, stemmed, seeded and cut into ½ inch pieces
  • ¼ cup minced fresh cilantro
  • shredded cheese of your choice
  • salt and pepper
  • lime wedges
Instructions
  1. Refrigerate 1 cup water. Bring remaining 2 quarts water, beans, salt and baking soda to a boil in a Dutch oven over high heat. Reduce heat to medium and simmer briskly for 30 minutes. Drain and rinse beans in colander. Wipe pot clean.
  2. Toast cumin seeds in now-empty Dutch oven over medium heat, stirring constantly, until fragrant, about 1 minute. Stir in oil, chorizo, and onion and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic, chili powder and paprika and cook until fragrant about 1 minute. Stir in broth and bay leaves, scraping up any browned bits. Let cool to room temperature, about 30 minutes. Stir in chilled water and drained beans.
  3. Leave chili in pot or transfer to an airtight container and refrigerate for up to 3 days.
  4. When ready to serve, transfer chili to Dutch oven, if necessary. Stir in baking soda and bring chili to simmer over medium heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beans are almost tender, about 30 minutes. Stir in tomatoes and bell pepper and continue to simmer, uncovered, until beans are fully tender, 10 to 15 minutes. Off heat, remove bay leaves, stir in cilantro and season with salt and pepper to taste. Serve with lime wedges and shredded cheese.
Recipe by Tout va bien! (tm) at https://christymajors.com/guac-this-way-super-bowl-party/