Mexican Style Chili Beans (Print version)

Pinto beans simmered with crispy bacon, chorizo, jalapeños, and warm Mexican spices in a rich tomato broth. Ready in 45 minutes and better than anything from a can.

# Ingredients:

For the beans

01 - 3 cans (15 oz / 425g each) pinto beans, do not fully drain
02 - 6 oz (170g) thick-cut bacon, cut into 1/2-inch pieces
03 - 6 oz (170g) Mexican chorizo, casing removed
04 - 1 medium white onion, diced
05 - 4 cloves garlic, minced
06 - 2 jalapeños, seeded and diced
07 - 2 Roma tomatoes, diced
08 - 1 cup (240ml) chicken broth

Spices and finish

09 - 2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried Mexican oregano
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt, plus more to taste
14 - 1/4 teaspoon black pepper
15 - 3 tablespoons fresh cilantro, chopped
16 - 1 lime, cut into wedges for serving

# Instructions:

01 - Add the bacon pieces to a cold Dutch oven or large pot. Cook over medium heat until the fat renders and the bacon starts to crisp, about 5 to 6 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
02 - Add the chorizo to the pot and cook over medium heat, breaking it up, until browned and cooked through, about 4 to 5 minutes. Remove and set aside with the bacon.
03 - Add the onion and jalapeños to the same pot. Cook until softened and lightly golden, about 4 minutes. Add the garlic and cook for 30 seconds until fragrant.
04 - Add the diced tomatoes, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir and cook for 2 to 3 minutes until the tomatoes soften and the spices smell toasted.
05 - Return the bacon and chorizo to the pot. Add the pinto beans with about half their can liquid and the chicken broth. Stir to combine.
06 - Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the broth thickens into a sauce that coats the beans.
07 - Taste and adjust salt. Stir in the chopped cilantro and serve with lime wedges on the side.

# Good to know:

01 - Use Mexican chorizo (fresh, raw sausage). Do not substitute Spanish cured chorizo.
02 - For deeper flavor, make ahead and refrigerate overnight. Reheat with a splash of broth.

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