Chorizo & Black Bean Chili

A cozy, simmering pot of spicy chorizo, tender black beans, and citrusy depth that feeds a whole cheering section.

Ingredients:
1 pound Skagit River Ranch chorizo, casings removed
1 medium red onion, diced
3 cups cooked Steel Wheel Farm black beans (from about 1 cup dried)
1 cup crushed tomatoes
1 cup beer (amber, lager, or pale ale works well)
1 cup water or broth
1 teaspoon ground cumin
½ teaspoon smoked paprika (optional)
1 lime, juiced
Salt to taste
Cotija and cilantro for serving
Warm tortillas or chips for dipping

Method:
1. In a heavy pot, brown the chorizo over medium heat, breaking it into small pieces. Stir in the diced onion and cook until softened, about 5 minutes. Pour in the beer and scrape up any browned bits. Let it simmer for 2–3 minutes.

2. Add beans, tomatoes, water/broth, cumin, and smoked paprika. Reduce heat and cook uncovered for 25–30 minutes, stirring occasionally, until thickened.

3. To finish, stir in lime juice and adjust salt, as needed. Ladle into bowls and top with Cotija and cilantro. Serve with warm tortillas or blue corn chips. Tip: This chili tastes even better the next day—the beans soak up all that chorizo spice.