Chorizo Chili
This chili is in the range of two to three-alarm spiciness. You can find tubes of Mexican chorizo in your grocer's meat freezer.
Makes: 6 servings (8 cups) Total time: 20 minutes preparation time, 3-4 hours (high heat) or 7-8 hours (low heat) cook time
| 1 | lb. beef stew meat1 lb. |
| Salt and black pepper | |
| 1 | Tbsp. vegetable oil1 Tbsp. |
| 1 | can fire-roasted tomatoes or diced tomatoes (28 oz.)1 |
| 1 | can black beans, drained and rinsed (15 oz.)1 |
| 1 | tube Mexican chorizo sausage (10 oz.)1 |
| 1 | cup chopped onion1 cup |
| 1 | cup frozen corn kernels, thawed1 cup |
| 2 | Tbsp. minced garlic2 Tbsp. |
| 2 | Tbsp. chili powder2 Tbsp. |
| 1 | Tbsp. minced chipotle in adobo sauce1 Tbsp. |
| 1 | Tbsp. ground cumin1 Tbsp. |
| 1 | Tbsp. minced fresh oregano leaves or 1 tsp. dried oregano1 Tbsp. |
Season stew meat with salt and pepper; brown meat in oil in a skillet over medium-high heat for 5 minutes (optional).
Combine stew meat, tomatoes, beans, chorizo, onion, corn, garlic, chili powder, chipotle in adobo sauce, cumin, and oregano in a 4- to 5-qt. slow cooker. Use a wooden spoon to break chorizo into chunks.
Cover chili; cook until beef is tender, on high-heat setting for 3–4 hours or on low-heat setting for 7–8 hours.
Nutrition Information
Per serving: 508 cal; 28g total fat (11g sat); 88mg chol; 1124mg sodium; 30g carb; 7g fiber; 31g protein
Chipotle chile peppers and fire roasted tomatoes both are sold in cans. Look for chorizo in a tube.
Thaw frozen corn before adding to the slow cooker so the cooking temperature rises quickly.
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