RECIPES: Beef and Chorizo Chili

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Beef and Chorizo Chili

Makes 4 – 6 servings.

  • 1 pound 95% lean ground beef
  • 7-8 ounces beef chorizo
  • 1 ½ cups chopped white onions*
  • 2-4 medium Serrano peppers, seeded, deveined and finely minced
  • 2 tablespoons ground ancho chili powder or regular chili powder
  • 2 tablespoons cornmeal or masa harina
  • 1 tablespoon dried Mexican or regular oregano leaves, crushed
  • 1 teaspoon salt
  • 2 cans (15-16 ounces each) garbanzo or pinto beans, rinsed and drained
  • 1 can (28 ounces) petite diced tomatoes, undranied
  • Hot cooked rice (optional)
  • Toppings if desired: sliced radishes, crumbled queso fresco, sour cream, sliced green onions
  1. Brown ground beef and chorizo with onions and peppers in stockpot over medium heat 8 to 12 minutes or until beef and chorizo are not pink, breaking beef up into ¾-inch crumbles.
  2. Add chili powder, masa harina, oregano and salt. Cook and stir 1 minute.
  3. Stir in beans and tomatoes and bring to a boil. Reduce heat, cover and simmer 15 minutes.
  4. Let stand 5 minutes before serving. Serve with rice and topping if desired.

Recipe from www.IndianaBeef.org and www.BeefItsWhatsForDinner.com