Latin Twist: Chorizo, Chipotle, Black Bean and Stout Chili


Chorizo ChiliAs you know, my friends, stews come in all different varieties. Add chili to that mix, and you’ve opened a whole new dimension.

Chili is perfect on chilly (!) days…add some snow, and some stout, even the Super Bowl, and wow, you’ve got yourself a winner! So this one, my Chorizo, Chipotle, Black Bean and Stout Chili was inspired by coolish days, chorizo, and Broken Bow Brewery’s Broken Heart Stout. The result is a stew of warming layered flavors and a one-dish dinner perfect for stay-at-home snowy evenings! As always, amigos, you can vary the one according to have you’ve got in house, and what your preferences are. Also, this chili can be served with rice (I like it with yellow rice!) or on its own. Ah—for a super short cut/time saver, you can use excellent quality canned black beans. Also, for my vegetarian friends, this chili holds onto flavor even without the meat. Have fun—and play with your Chorizo, Chipotle, Black Bean and Stout Chili. And do let me know how you like it! in the meantime,  !Buen provecho! Enjoy!

Chicken Pulao (Pilaf) with Quinoa

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This colorful and easy quinoa chicken pilaf is a favorite in our house, give it a try and you will like it too!


  • 1/2 cup white quinoa
  • 1/2 cup red quinoa
  • 2 tablespoons oil
  • 2 pods of cardamom
  • 1 stick cinnamon
  • 1 large red onion, thinly sliced
  • 2 potatoes (I used purple ones), cubed
  • 1/2 cup chicken stock
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon red cayenne pepper
  • 11/2 cups of cooked chicken
  • 1/3 cup chopped grape tomatoes
  • 1/2 cup sliced or slivered almonds
  • 1/2 cup dried cranberries
  • Chopped cilantro to garnish


  1. In a large pot bring about 4 cups of water to a boil and add in the white and red quinoa and cook for 15 minutes and drain thoroughly. The quinoa should be fairly hard as it completes it cooking later in the dish.
  2. Heat the oil and add in the cardamoms and cinnamon and let it cook a little for 30 seconds. Add in the red onion and cook the onion until soft and turning pale golden.Stir in the potatoes and cook for about 5 minutes.
  3. Stir in the quinoa, chicken stock, salt, cayenne pepper and chicken. Cover and cook on low for about 5 to 7 minutes.
  4. Add in the grape tomatoes, almonds and cranberries and cook for 2 more minutes.
  5. Add in the chopped cilantro and serve hot.

Chorizo, Chipotle and Black Bean and Broken Bow, Broken Heart Stout Chili

Makes 12 to 15 servings

1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
2 tablespoons canola oil
2 cloves of garlic, minced
2 1/2 pounds red onions (4 to 5 medium-sized onions), coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
2 12-ounce cans Broken Bow, Broken Heart Stout
5 pounds ground chuck
3 Colombian sausages, cut into 1/4-inch chunks or on the angle–
4 tablespoons chili powder—or to taste
2 tablespoons chipotle chiles, with sauce, finely diced—or to taste
2 28-ounce cans crushed tomatoes with added puree OR 1 quart sofrito-
4 to 5 tomatillos, coarsely chopped
4 cups cooked black beans
Salt and pepper
Sour cream
Chopped scallions
Coarsely grated extra-sharp cheddar cheese
Fresh limes

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Heat half the oil  in a large skillet over medium-high heat. Add the garlic, onions, all bell peppers, and jalapeños. Add half a can of the beer. Sauté until vegetables begin to soften and the beer is absorbed, about 15 minutes.

In a large heavy pot over medium heat, sauté the beef and sausages in until the sausage is browned, and the beef is no longer pink, breaking up with spoon, about 8 minutes. Add the other half can of beer, and cook until it’s absorbed.

Add the peppers to the pot with the meat. Mix in toasted spices, chili powder, and chipotle puree.

Add the tomatillos, crushed tomatoes, beans, and about half a can of beer (or more! OR you can drink the other half while you cook!). Bring the chili to boil, stirring occasionally. Then reduce the heat and simmer for about 20 minutes, stirring often. Season with salt and pepper and as needed.

Ladle the chili into bowls. Serve with sour cream, scallions, cilantro, and cheese—and a squeeze of fresh lime.


About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

Leave A Reply