Beef, Black Bean, and Chorizo Chili

It was really cold and rainy here the other day so it was perfect chili weather.  I’ve been looking for a new red chili recipe because red beans (kidney beans) don’t sit so well with Branden…yes I know, I could just substitute for different beans or leave them out altogether with, but I like exploring my options.  Honestly, I think from now on, this is going to be my go-to red chili.  This thing is amazing and I am totally hooked on the beef chunks AND chorizo.  Meat lovers rejoice!

This is kind of spicy from the chipotle peppers, so try cutting them in half for a milder chili if desired.

Enjoy!

  • 2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced (I used ground this time…it was easier)
  • 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 stock
  • 1 (28-ounce) can whole tomatoes, undrained and chopped
  • 2 tablespoons masa harina
  • 1 (15-ounce) cans pinto beans, rinsed and drained
  • 2 (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.

Adapted from Cooking Light

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Categories: American, Entrees, Recipes, Soup | Tags: , , , | 4 Comments

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4 thoughts on “Beef, Black Bean, and Chorizo Chili

  1. Such a great ingredient list. Looks very warming and very good.

  2. Oh yummy, great recipe. I love chorizo so much, one of my all time favourite meats.

  3. Pingback: Queso Fundido Grilled Pizza…and a Celebration! « foodistherapy

  4. Pingback: Baby, its Cold Outside! Chili with Chipotle & Chocolate « foodistherapy

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