Cuban Black Bean Chili

Make the mojo: Whisk together orange juice, lime juice, minced garlic, and olive oil. Set aside - this will add bright citrus flavor at the end.

Cook the chorizo: In a Dutch oven over medium heat, cook sliced chorizo until browned and the fat renders out, about 5 minutes. Remove and set aside.

Brown the pork: In the chorizo fat, cook ground pork until browned, about 6-8 minutes, breaking it up as it cooks. Drain excess fat if needed.

Saute aromatics: Add onion and red bell pepper. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.

Add spices: Stir in cumin and oregano, toasting for 30 seconds. Add bay leaves, diced tomatoes, and chicken broth.

Add beans and chorizo: Stir in black beans and return the chorizo to the pot. Bring to a boil, then reduce to a simmer.

Simmer: Cover and simmer for 45 minutes to 1 hour, stirring occasionally. The chili should thicken and flavors meld.

Add the mojo: Remove bay leaves. Stir in the citrus mojo, which adds the signature Cuban brightness. Simmer 5 more minutes.

Adjust seasoning: Taste and add salt, pepper, or more lime juice as needed. The chili should be rich, slightly smoky, and bright with citrus.

Serve Miami style: Ladle into bowls and top with sour cream, cilantro, and diced red onion. Serve with Cuban bread or over white rice. Squeeze a fresh orange wedge on top!