Texas Style Chorizo Beef Chili Recipes

INGREDIENTS:

• 2 lb beef chuck or shin, in 1/2 cubes

• 8 tb olive oil
• 5 tb med-hot chili powder
• 1 lb Spanish chorizo sausage sliced 1/4 thick
• 3 medium onions, chopped
• 8 garlic cloves
• 1 tb oregano, preferably Mexican, crumbled
• 2 ts cumin, ground
• 2 ts salt
• 1 ts fresh ground pepper
• 4 lb canned Italian plum tomatoes, drained and chopped
• 24 oz beer, Dos Equis or other Mexican beer
• 6 oz tomato paste

PREPARATION:

Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in
refrigerator overnight. Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the
meat in batches (do not crowd) on all sides, about 5 minutes.

Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well.
Transfer to pot using slotted spoon. Reduce heat to med-lo. Add more oil to skillet, if
necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili
powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot. Stir in
tomatoes, beer and tomato paste. Bring to a boil then reduce heat. Cover and simmer until
meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if
necessary to thicken liquid into sauce. Some good accompaniments are pinto beans and
salsa as side dishes.

Beef, Black Bean and Chorizo Chili (Adapted from CL)

3 links Spanish chorizo sausage, thinly sliced

24 ounces beef stew meat
1 1/2 cups chopped onion
4 garlic cloves, minced
4 chipotle chiles in adobo sauce, minced
3 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon salt
2 teaspoons unsweetened cocoa
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cumin
1 cup dry red wine
1/4 cup fresh lime juice
28 ounces beef broth
28 ounce can fire-roasted crushed tomatoes
2 tablespoons masa harina
15 ounce can red kidney beans, rinsed and drained
15 ounce can pinto beans, rinsed and drained
15ounce can black beans, rinsed and drained

Heat a Dutch oven over medium-high - add chorizo and sauté until browned, about 3 to 5
minutes. Scoop out chorizo and place on a plate - add half of beef to pan and sauté until
browned, about 5 to 7 minutes. Scoop out beef and place on a plate - repeat with
remaining beef. Stir in onions and garlic - cook until softened, about 3 to 5 minutes.

Stir the tomato paste into the onion mixture and let cook, stirring, for about 1 minute.
Place the chorizo and beef back into the pot - stir in chopped chipotles, sugar, salt, cocoa,
coriander, oregano and cumin. Cook until fragrant, about 1 minute. Stir in red wine, lime
juice, beef broth and tomatoes - bring mixture to a boil, reduce heat and simmer for 1
hour, stirring occasionally.

Drizzle in the masa harina - stir well. Add pinto, kidney and black beans - bring the
mixture back to a boil. Cover, reduce heat and simmer 30 minutes.

Makes about 8 to 10 servings.

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.

Ingredients

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
2 (15-ounce) cans pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained

Preparation
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.

Yield

10 servings (serving size: about 1 cup chili)

Nutritional Information

CALORIES 325(30% from fat); FAT 11g (sat 3.8g,mono 4.7g,poly 1g); PROTEIN 25g;
CHOLESTEROL 53mg; CALCIUM 104mg; SODIUM 898mg; FIBER 8.4g; IRON
4.7mg; CARBOHYDRATE 31.4g