Recipe

Beef Black Bean And Chorizo Chili Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 1 year, 8 months ago 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 up to two weeks ahead and freeze (be sure to tha... More Prep:15m Cook:75m Servings:20	Hayleesgran
	chili freezable

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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

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.

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.

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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