Smoked Chorizo and Black Beans - Mexican Chili Recipe

Cut the stems off the dried guajillo chili peppers and try to keep as many seeds as possible.

Blend the guajillo peppers in a ninja blender until finely ground.

Process the ancho peppers in the food processor and then grind them into a powder using a spice grinder.

If the peppers are not dry enough, place them in the oven at 160°F until crispy.

Prepare a mix of spices: combine 1.5 pounds of ground pork, 1/4 cup guajillo chili powder, 2 tablespoons ancho chili powder, 2 tablespoons canola oil, 1/4 cup balsamic vinegar, 1 tablespoon Mexican oregano, 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1.5 tablespoons ground cumin, 1 large bay leaf, 1/8 teaspoon clove spice powder, and 4 tablespoons chili de árbol powder in a bowl.

Mix the ingredients together by hand until evenly combined.

Rough chop a red bell pepper, an orange bell pepper, and a yellow bell pepper, and add them to the bowl.

Chop a jalapeño and add it to the mixture for extra spice.

Dice a yellow onion and add it to the mixture, keeping the root intact to avoid tears.

Rough chop cilantro and add it to the mixture to add freshness.

Brown the ground pork in a heavily oiled cast iron skillet.

Equipment Needed

Spice Level:

Allergens