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Beef, Black Bean, and Chorizo Chili

Yield

10 servings (serving size: about 1 cup chili)

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

Nutrition Information

  • calories 325
  • caloriesfromfat 30 %
  • fat 11 g
  • satfat 3.8 g
  • monofat 4.7 g
  • polyfat 1 g
  • protein 25 g
  • carbohydrate 31.4 g
  • fiber 8.4 g
  • cholesterol 53 mg
  • iron 4.7 mg
  • sodium 898 mg
  • calcium 104 mg

How to Make It

  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.

Cook's Notes

Look for masa harina, the corn flour used to make tortillas, in the Latin foods aisle at the supermarket, or substitute fine-ground cornmeal. Use kitchen shears to cut up the tomatoes in the can.