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).

How to Make It

Step 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.

Step 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.

Step 3

Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Chef'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.

Ratings & Reviews

Nice alternative

February 15, 2016
We have one chili recipe we have been making for years, but wanted to try something different. Loved the chunks of beef and the chorizo gave it a different taste.

Kanbara's Review

November 12, 2014

carolfitz's Review

May 06, 2014
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.

iangel's Review

April 18, 2014
I made this with ground turkey instead of beef & it came out excellent!! Highly recommended recipe!

Smartgal75's Review

March 02, 2014

nyfoodie's Review

January 03, 2013
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.

JennieL's Review

January 05, 2012

skspillman's Review

November 17, 2011
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.

flintstone69's Review

September 26, 2011
This is my favorite chili, I have made it several times and just love it.

ChefAmandaLynn's Review

November 22, 2010
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.