great chili

Discussion in 'Recipes' started by MARSH_HUNTR, Nov 1, 2009.


    MARSH_HUNTR Elite Refuge Member

    Sep 8, 2002
    North Alabama
    beef,black bean & chorizo

    Yield: 10 servings (serving size: about 1 cup chili)

    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 (corn flour)
    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; saut? 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; saut? 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; saut? 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.

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