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).
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
How to Make It
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.
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.
Excellent chili. Made to recipe using boneless chuck we trimmed & cut into bite-size pieces. We like more beans-to-meat so next time would add maybe another can of black beans. Served with quesadillas & toppings for the chili.
Great recipe for a cold night! Like another reviewer I subbed out beef for poultry, using 2 links of chicken chorizo (which I bought at the meat counter so they were pretty big, like 0.8 lbs) and a package of extra lean ground turkey (1.3 lbs I think). I uncased and crumbled the chorizo first, removed and added the turkey, then added the chorizo back in and sweat the onions with the meat because I didn't feel like transferring it out again. Definitely allow this to cook for the full time because it made a huge difference in flavor. I only had cumin in the pantry so went without coriander or oregano. Still tasted great. Will add this to my chili recipes.
This is a great meal for a chilly fall/winter night. My grocery store doesn't carry chorizo anymore, so I used salami instead and sprinkled it with smoked paprika as it cooked. I used about 2 lbs. of stew meat instead of 1.5. I had 3 chipotle chiles left over from another recipe so that's all I used, and I thought it was plenty spicy! Instead of masa harina I used some Bob's Red Mill polenta that I had on hand, and I thought that worked fine. I served this alongside sourdough bread with shredded Monterey Jack cheese, sour cream, and chives. It went over very well with my household (we all like spicy food), and I will make it again.
I love this chili, have made it a number of times, once I used Soyrizo, tonight I used spicy jalapeno chicken sausage and that may have been my favorite version so far. Left out the lime and red wine this time and didn't seem to miss it.
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