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Beef, Black Bean, and Chorizo Chili Recipe

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This recipe for Beef, Black Bean, and Chorizo Chili, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Hanigan
Added: Sunday, January 25, 2009


2 links Spanish chorizo sausage, thinly sliced
1 1/2 pounds beef stew meat
1 1/2 cups chopped onion
4 garlic cloves, minced
1 (7-ounce) can chipotle chilies in adobo sauce
3 tbsp tomato paste
2 tsp sugar
1 tsp salt
2 tsp unsweetened cocoa
1 tsp ground coriander
1 tsp dried oregano
1 tsp 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 tbsp masa harina ( or cornmeal )
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; saute 3 minutes or until browned. Remove chorizo from pan. Add beef to pan; saute 5 minutes or until browned. Remove beef from pan. Add onion and garlic to pan; saute 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 (or cornmeal). Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Serve with classic condiments such as sour cream, chopped green onions, chopped cilantro, and shredded cheddar cheese.

Number Of Servings:
Number Of Servings:
10 servings; about 1 cup chili
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
If I want a crowd of people over, I just call and invite them for a bowl of this chili and they never fail to show.




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