Meals Matter

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Contributed By: supafitch
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Ingredients

2 Links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced

1 1/2 pounds Beef stew meat

1 1/2 cups Chopped onion

4 Garlic cloves, minced

1 (7-ounce) can Chipotle chiles in adobo sauce

3 tablespoons Tomato paste

2 teaspoons Sugar

1 teaspoon Salt

2 teaspoons Unsweetened cocoa

1 teaspoon Ground coriander

1 teaspoon Dried oregano

1 teaspoon Ground cumin

1 cup Dry red wine

1/4 cup Fresh lime juice

2 (14-ounce) cans Less-sodium beef broth

1 (28-ounce) can Whole tomatoes, undrained and chopped

2 tablespoons Masa harina

2 (15-ounce) cans Pinto beans, rinsed and drained

1 (15-ounce) can Black beans, rinsed and drained

Preparation

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.

Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Cook's Notes

Yield 10 servings (serving size: about 1 cup chili) Nutritional Information CALORIES 325(30% from fat); FAT 11g (sat 3.8g,mono 4.7g,poly 1g); PROTEIN 25g; CHOLESTEROL 53mg; CALCIUM 104mg; SODIUM 898mg; FIBER 8.4g; IRON 4.7mg; CARBOHYDRATE 31.4g

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