Beef Black Bean N Chorizo Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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From Cooking Light 11/07. You can let this simmer for longer for more depth and flavor Ingredients:
2 links spanish chorizo sausage, thinly sliced |
1 1/2 lb. beef stew meat |
1 1/2 cup chopped onion |
4 garlic cloves, minced |
1 7-oz. can of chipotle chiles in adobo sauce |
3 t tomato paste |
2 t sugar |
1 t salt |
2 t unsweetened cocoa |
1 t ground coriander (cilantro) |
1 t dried oregano |
1 t ground cumin |
1 cup dry red wine |
1/4 cup fresh lime juice |
2 14-oz. cans less-sodium beef broth |
1 28-oz. can whole tomatoes, undrained & chopped |
2 t masa harina |
2 15-oz. can pinto beans, rinsed & drained |
1 15-oz. can black beans, rinsed & drained |
Directions:
1. Heat a Dutch oven over medium-high heat
2. Add chorizo to pan, saute for 3 minutes or until browned
3. Remove chorizo from pan
4. Repeat procedure with remaining beef
5. Add onion and garlic to pan, saute for 3 minutes
6. Remove 4 chipotle chiles from can, reserve remaining chiles and sauce for another use
7. Add chorizo, beef, chopped chiles, tomato paste & next 6 ingredients (through ground cumin) to pan & cook for 1 minute, stirring constantly
8. Stir in red wine, lime juice, beef broth, tomatoes; bring to boil
9. Reduce heat & simmer for 1 hour, stirring occasionally
10. Gradually stir in masa harina
11. Add pinto beans & black beans; bring to boil
12. Cover, reduce heat & simmer 30 minutes
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