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).
Heat a Dutch oven over medium-high heat. Add chorizo to pan; saute 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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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 110 (48%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 44.9mg||14 %|
|Sodium 417.8mg||14 %|
|Potassium 491.2mg||13 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.6g|
|Protein 15g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 230
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