Beef, Black Bean, and Chorizo Chili

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 up to two weeks ahead and freeze (be sure to thaw the chili overnight in the refrigerator). 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.

Yield:

10 servings (serving size: about 1 cup chili)

Ingredients

1. 2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
2. 1 1/2 pounds beef stew meat
3. 1 1/2 cups chopped onion
4. 4 garlic cloves, minced
5. 1 (7-ounce) can chipotle chiles in adobo sauce
6. 3 tablespoons tomato paste
7. 2 teaspoons sugar
8. 1 teaspoon salt
9. 2 teaspoons unsweetened cocoa
10. 1 teaspoon ground coriander
11. 1 teaspoon dried oregano
12. 1 teaspoon ground cumin
13. 1 cup dry red wine
14. 1/4 cup fresh lime juice
15. 2 (14-ounce) cans less-sodium beef broth
16. 1 (28-ounce) can whole tomatoes, undrained and chopped
17. 2 tablespoons masa harina
18. 2 (15-ounce) cans pinto beans, rinsed and drained
19. 1 (15-ounce) can black beans, rinsed and drained

Directions

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

Notes