Black Bean & Chorizo Slow-Cooker Chili


  • 1 pound chorizo sausage (ground)
  • 1 pound boneless pork butt cut in 3/4-inch – 1-inch cubes
  • 1 cup diced onion
  • 1 Tbsp. minced fresh garlic
  • 3 Tbsp. mild chili powder
  • 1/2 tsp. chipotle chili powder (depending upon the spiciness you like)
  • 1 Tbsp. dry oregano leaves
  • 1 1/2 tsp. ground cumin
  • 1 1/2 cup beer
  • 3 Tbsp. ANGOSTURA® Aromatic Bitters
  • 1 (4 oz.) small can diced green chilies
  • 1 (15 oz.) can crushed tomatoes in puree
  • 3 (15 oz.) cans black beans, drained
  • 1/4 tsp. salt, more or less to taste

Prep Time: 15 minutes
Slow Cooker Time: 8 hours Makes: about 8 – 10 servings

By Kathy Casey

Start this the night before in your slow cooker for a big game day or set it and forget it for a flavorful work night dinner. Set out a variety of toppings for guests to load their chili; like fresh tomato pico, sour cream, cheeses, diced avocado, hot sauces, fresh cilantro and tortilla strips.

Heat a non-stick sauté pan over medium-high heat. Add chorizo and pork, cook until browned, about 8 minutes. Quickly transfer meats to crockpot – saving the pan for the next step.

To the pan add the onion and cook for 1 1/2 minutes. Then add the garlic, chili powders, oregano, and cumin. Stir and cook for an additional 30 seconds. Then add the beer and Angostura Aromatic Bitters, stir and immediately transfer to the crock pot.

Add remaining ingredients to the crock pot, gently stir. Cook on low for 8 hours. Serve with Chili Toppers of your choice.

Whatever your personality, shy or confident, creative or practical - there is a role that will suit you.

Find your next job