Black Bean Chili with Chorizo and Chipotle Cream

Name: Black Bean Chili with Chorizo and Chipotle Cream
Yield: serves 6 to 8
Ingredients: 1 1/2 cups dried black beans; 4 cups water; 1 1/2 teaspoons kosher salt, or more to taste; 2 tablespoons extra virgin olive oil; 1 yellow or white onion, chopped; 2 large cloves garlic, coarsely chopped; 1 pound Chorizo (page 24); 2 teaspoons ground cumin; 2 tablespoons pure chile powder, preferably ancho; 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano; 1 chipotle chile in adobo sauce, minced; 1 1/2 cups canned tomatoes, with juices; 4 cups water; 3/4 cup heavy cream; 2 tablespoons sour cream; 2 chipotle chiles in adobo sauce, minced

January 24, 2012

A glory of black beans, in addition to such qualities as their beauty and healthfulness, is that they don’t need to be presoaked: they easily yield to softening when boiled straightaway. Then, they are ready to accept all manner of embellishments, such as sausage, Mexican spices, and sweet-sour-hot chipotle cream.

Recipe notes

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