BEEF, BLACK BEAN AND CHORIZO CHILI

Prep Time: 2 Hours
Yields: 10 Servings

Comment:
When considering the perfect dish to feed a crowd, whether the gathering is for a holiday, family barbecue or tailgating, chili is always a great option. One of the most flavorful cuisines to arrive in Louisiana came from the Spanish. They brought beef, beans and chorizo with them and combined these 3 ingredients to make a unique stew-like dish we call chili. Enjoy!

Ingredients:
2 pounds beef stew meat, divided
2 (15-ounce) cans black beans, rinsed and drained
4 links Spanish chorizo sausage, thinly sliced
1 tbsp bacon fat
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
½ cup diced red bell peppers
½ cup diced yellow bell peppers
12 cloves garlic, sliced
2 tbsps chopped chipotle chiles in adobo sauce
3 tbsps tomato paste
2 tsps sugar
1 tsp salt
2 tsps unsweetened cocoa
1 tsp ground coriander
1 tsp dried oregano
1 tsp ground cumin
1 cup dry red wine
¼ cup fresh lime juice
4 cups beef stock
1 (28-ounce) can whole tomatoes, chopped and juices reserved
2 tbsps masa harina
1 (15-ounce) can pinto beans, rinsed and drained

Method:
In a large Dutch oven, heat bacon fat over medium-high heat. Add chorizo and sauté 3-5 minutes or until lightly browned. Remove chorizo from pan and set aside. Add half of beef to pan and sauté 5-7 minutes or until browned. Remove beef from pan and set aside. Repeat procedure with remaining beef. Add onions, celery, bell peppers and garlic to the pan and sauté 3-5 minutes or until vegetables are wilted. Add cooked beef, chorizo, chopped chiles, tomato paste, sugar, salt, cocoa, coriander, oregano and cumin to pan and cook 1 minute, stirring constantly. Stir in red wine, lime juice, beef stock and tomatoes with juices then bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. Gradually stir in masa harina. Add pinto beans and black beans then bring to a boil. Cover, reduce heat and simmer 30 additional minutes.