Beef Black Bean N Chorizo Chili
From eclaires 15 years agoIngredients
- 2 links Spanish chorizo sausage, thinly sliced shopping list
- 1 1/2 lb. beef stew meat shopping list
- 1 1/2 cup chopped onion shopping list
- 4 garlic cloves, minced shopping list
- 1 7-oz. can of chipotle chiles in adobo sauce shopping list
- 3 T tomato paste shopping list
- 2 t sugar shopping list
- 1 t salt shopping list
- 2 t unsweetened cocoa shopping list
- 1 t ground coriander (cilantro) shopping list
- 1 t dried oregano shopping list
- 1 t ground cumin shopping list
- 1 cup dry red wine shopping list
- 1/4 cup fresh lime juice shopping list
- 2 14-oz. cans less-sodium beef broth shopping list
- 1 28-oz. can whole tomatoes, undrained & chopped shopping list
- 2 T masa harina shopping list
- 2 15-oz. can pinto beans, rinsed & drained shopping list
- 1 15-oz. can black beans, rinsed & drained shopping list
How to make it
- Heat a Dutch oven over medium-high heat
- Add chorizo to pan, saute for 3 minutes or until browned
- Remove chorizo from pan
- Repeat procedure with remaining beef
- Add onion and garlic to pan, saute for 3 minutes
- Remove 4 chipotle chiles from can, reserve remaining chiles and sauce for another use
- Add chorizo, beef, chopped chiles, tomato paste & next 6 ingredients (through ground cumin) to pan & cook for 1 minute, stirring constantly
- Stir in red wine, lime juice, beef broth, tomatoes; bring to boil
- Reduce heat & simmer for 1 hour, stirring occasionally
- Gradually stir in masa harina
- Add pinto beans & black beans; bring to boil
- Cover, reduce heat & simmer 30 minutes
People Who Like This Dish 3
- mommyluvs2cook Santa Fe, TX
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