Beef, Black Bean and Chorizo Chili

Beef, Black Bean and Chorizo Chili (Adapted from CL)

3 links Spanish chorizo sausage, thinly sliced
24 ounces beef stew meat
1 1/2 cups chopped onion
4 garlic cloves, minced
4 chipotle chiles in adobo sauce, minced
3 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon salt
2 teaspoons unsweetened cocoa
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cumin
1 cup dry red wine
1/4 cup fresh lime juice
28 ounces beef broth
28 ounce can fire-roasted crushed tomatoes
2 tablespoons masa harina
15 ounce can red kidney beans, rinsed and drained
15 ounce can pinto beans, rinsed and drained
15ounce can black beans, rinsed and drained

Heat a Dutch oven over medium-high - add chorizo and sauté until browned, about 3 to 5 minutes. Scoop out chorizo and place on a plate - add half of beef to pan and sauté until browned, about 5 to 7 minutes. Scoop out beef and place on a plate - repeat with remaining beef. Stir in onions and garlic - cook until softened, about 3 to 5 minutes.

Stir the tomato paste into the onion mixture and let cook, stirring, for about 1 minute. Place the chorizo and beef back into the pot - stir in chopped chipotles, sugar, salt, cocoa, coriander, oregano and cumin. Cook until fragrant, about 1 minute. Stir in red wine, lime juice, beef broth and tomatoes - bring mixture to a boil, reduce heat and simmer for 1 hour, stirring occasionally.

Drizzle in the masa harina - stir well. Add pinto, kidney and black beans - bring the mixture back to a boil. Cover, reduce heat and simmer 30 minutes.

Makes about 8 to 10 servings.

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