Beef, Black Bean, and Chorizo Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This chili recipe—with chorizo, stew beef, and black beans—is a hearty dish that's certain to please the meat lovers at your table. Serve with classic condiments such as sour cream, chopped green onions, and shredded cheddar cheese. For a thinner chili, cook covered the whole time. You can prepare it a day ahead and refrigerate, or make the chili up to two weeks ahead and freeze (be sure to thaw overnight in the refrigerator). Ingredients:
2 links spanish chorizo sausage (about 6 1/2 ounces), thinly sliced |
1 1/2 pounds beef stew meat |
1 1/2 cups chopped onion |
4 garlic cloves, minced |
1 (7-ounce) can chipotle chiles in adobo sauce |
3 tablespoons tomato paste |
2 teaspoons sugar |
1 teaspoon salt |
2 teaspoons unsweetened cocoa |
1 teaspoon ground coriander |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1 cup dry red wine |
1/4 cup fresh lime juice |
2 (14-ounce) cans less-sodium beef broth |
1 (28-ounce) can whole tomatoes, undrained and chopped |
2 tablespoons masa harina |
2 (15-ounce) cans pinto beans, rinsed and drained |
1 (15-ounce) can black beans, rinsed and drained |
Directions:
1. Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.
2. Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
3. Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
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