Beef, Bean, and Chorizo Chill

Name: Beef, Bean, and Chorizo Chill (Chili con Carne, Frijoles Negros y Chorizo)
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 2 teaspoons sugar; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon ground coriander; 2 teaspoons unsweetened cocoa; 1 teaspoon ground cumin; 3 tablespoons tomato paste; 4 canned chipotles en adobo, chopped; 4 cloves garlic, minced; 2 tablespoons masa harina dissolved in 2 tablespoons warm water; ¼ cup freshly squeezed lime juice; 1½ cups chopped white onion; 2 (15-ounce) cans pinto beans, rinsed and drained; 1 (15-ounce) can black beans, rinsed and drained; 2 (3-ounce) links Mexican chorizo, casing removed and thinly sliced; 1½ pounds beef stew meat, cut into 1-inch cubes; 2 to 3 teaspoons salt; 4 cups beef or chicken stock; 1 cup dry red wine; 1 (28-ounce) can whole tomatoes including juice, chopped

Chili con Carne, Frijoles Negros y Chorizo

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

There are chili heads everywhere, but in Colorado, their numbers are great. And while there are countless versions of chili stew in Mexico and the American West, the unsweetened cocoa powder here imparts a depth of flavor to which most chilis can only aspire. Serve it with tortillas, chopped onion, grated cheese, avocados, and pickled jalapeños . . . or go crazy with any topping you like!

Ingredients

Americas
Mexico
Main course
Spicy

Ingredients

Method