Spicy Chorizo and Pinto Bean Chili

Rinse and sort the dried pinto beans. If you have time, soak the beans in water for at least 4 hours or overnight. This will reduce cooking time. If not, proceed to the next step.

In a large pot or Dutch oven, cook the chorizo over medium heat, breaking it apart with a spoon, until browned. Drain off any excess grease.

Add the chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes.

Stir in the minced garlic and jalapeño pepper and cook for another minute until fragrant.

Add the diced tomatoes, tomato paste, chili powder, cumin, and oregano to the pot. Stir well to combine.

Add the rinsed pinto beans and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 - 2 hours, or until the beans are tender. Stir occasionally, adding more broth if needed to maintain the desired consistency.

Season with salt and black pepper to taste.

Serve hot, topped with a dollop of sour cream and chopped cilantro (optional).