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.
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.