I made a big pot of chili last night. It was delicious, but I wouldn't have really missed the beef. I don't know whether omitting it entirely would change the flavor of the rest of the chili, because the chorizo is so strong-flavored. This is a pretty spicy chili, so use only 3 chiles if
you're a wuss you want it a little tamer.
Beef, Bean, and Chorizo Chili
2 links Spanish chorizo sausage (about 6½ oz.), thinly sliced (Make sure this is the cured [not raw] kind. I always get the Palacios brand at Dewar's—it's outstanding. I used the whole 7.9-oz. package.)
1½ lb. beef stew meat (I used chuck.)
1½ cups chopped onion
4 garlic cloves, minced
4 chiles from a can of chipotle chiles in adobo sauce, chopped (Transfer the rest to a plastic container and it will stay in your fridge almost indefinitely.)
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
¼ cup fresh lime juice
2 (14-oz.) cans low-sodium beef broth
1 (28-oz.) can whole tomatoes, undrained, chopped (Just stick your kitchen shears into the can and have at 'em.)
2 Tbsp masa harina (I didn't have any, so I used fine-ground cornmeal.)
2 (15-oz.) cans pinto beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained (Next time I will use 2 cans, particularly if I decide to leave out the beef.)
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.
Return chorizo and beef to pan, along with chopped chiles and next 7 ingredients (tomato paste through ground cumin), and cook for 1 minute, stirring constantly. Stir in wine, lime juice, broth, and tomatoes with juice in can; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
Gradually stir in
masa harina cornmeal. Add both kinds of beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Serve with tortillas or tortilla chips, sour cream, sliced scallions, shredded cheddar, whatever you want. Refrigerate or freeze leftovers for the next cold day.