This Frijoles Adobados dish, or Chorizo and Black Bean Chili, is a hearty one-pot chili that’s rich and spicy and perfect for chilly nights garnished with queso fresco, chopped avocado, and served with saltine crackers. Serve over white rice for a complete cold weather meal.
In a large pot or Dutch oven, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes, until the chiles have softened completely. Remove from the heat and cool slightly.
Blend the chiles, their cooking water, the onion, and the garlic in a blender until smooth.
In the same pot, heat the oil over medium-high heat. Add the chorizo and cook, breaking it up into small pieces using the back of a wooden spoon, for 6 to 8 minutes, until fully cooked but not completely browned. Stir in the beans, chile puree, brown sugar, coffee granules, salt, paprika, oregano, pepper, and saffron, and cook, stirring occasionally for 6 to 8 minutes, until the beans start to boil. Reduce the heat to low. Simmer, stirring occasionally, for 12 to 15 minutes, then remove from the heat.
Garnish the beans with fresh cilantro leaves, limes, wedges, and chopped avocado.
Notes
Serve over white rice for a delicious and easy meal.