2 – 1 pound packages of chorizo sausage sliced into bite-size pieces

1 – 28 ounce can crushed tomatoes

1 – 14 1/2 ounce can of fire roasted tomatoes

1 – 6 ounce can of tomato paste

1 – 1 lb. 13 oz. can of goya black beans (drained)

One large red onion and one small white onion

Six cloves of garlic

One cup of Ricatito cilantro cooking base

Goya adobo or salt and pepper to taste

Three carrots sliced or diced small

Three medium size potatoes sliced or diced small

6 ounces of frozen corn kernels 

One cup roasted red peppers (drained and cut into uniform pieces – not too small or it will disintegrate. If I don’t have time to make fresh roasted peppers I will buy roasted bell pepper strips “deli sliced”)

1 teaspoon ground oregano

1 teaspoon basil

Salt and pepper to taste

4 teaspoons Mexican style chili powder

3 teaspoons dark chili powder (I have to get this via mail order from Whole Spice )

You want a large Dutch oven for this or pasta sauce pot – which in my house are basically one and the same. I use a stainless steel pot for this because black beans can stain enamelware.

Start by browning your sausage in a few tablespoons of extra-virgin olive oil,and then add onion and garlic . 

When onion and garlic is starting to turn translucent add potatoes and carrots.

Add the black beans followed by the crushed tomatoes and Ricatito

Add spices, and tomato paste. Allow to cook for about an hour on a very low flame and then toss in  frozen corn kernels and roasted red pepper strips.

Allowed to cook down on low lid cracked off with a splatter guard over your pot and then the lid on top of splatter guard. 

After a couple of hours of burbling away on low burner, check your chili for spices and salt and pepper or add Goya adobo. I don’t cook with a lot of added salt because so much of our food has sodium content.

Turn off the stove and let this come to room temperature and refrigerate overnight. The next day skim off any fat that may be on the top and bring to room temperature and heat thoroughly. 

You can serve over rice or just eat plain with a little shredded cheese or even plain Greek  yogurt  or sour cream on top.

You can get a few meals out of this and it freezes well.