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.
Beef, Black Bean, and Chorizo 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).
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- Calories: 325
- Calories from fat: 30%
- Fat: 11g
- Saturated fat: 3.8g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 1g
- Protein: 25g
- Carbohydrate: 31.4g
- Fiber: 8.4g
- Cholesterol: 53mg
- Iron: 4.7mg
- Sodium: 898mg
- Calcium: 104mg
- 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
- 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.
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