Chipotle Beef and Chorizo Chili

Every year a few of the departments at work host a chili feed right around Halloween time. This year I was honored to be asked if I would make a pot for the feed. The only labels that are put on the pots are how hot the chili is (hot, medium, or mild). Everyone knows I love hot food so I really wanted to wow them with my spicy chili. This is what I came up with and it was a hit!

2 links Spanish chorizo (Spanish chorizo is already cooked, don't use the raw Mexican kind)
1 1/2 lbs beef stew meat
1 tsp. olive oil
1 1/2 c. chopped onion
4 garlic cloves, minced
1 can chipotle chilies in adobo
3 T. tomato paste
2 tsp. sugar
1 tsp. salt
1 tsp. coriander
1 tsp. dried oregano
1 tsp. cumin
1 c. red wine
1/4 c. lime juice
3-4 c. broth (I used home made vegetable broth)
2 T. masa harina
1 28 oz. can crushed or diced tomatoes
2 cans pinto beans, rinsed and drained (or use home made pinto beans)
1 can black beans, rinsed and drained (or again, you can home make them from dried beans)

Heat a large pot over medium high heat. Add chorizo to pan and saute 3 minutes or until browned. Remove chorizo to a plate lined with paper towels. Add beef to pan and saute 5 minutes until brown (I did the beef in two batches). Remove beef to plate with chorizo. Add 1 tsp. of olive oil to pan with onions and garlic and suate 3 minutes.

Remove 5-8 chipotles from can (depending on how spicey you want your chili) and chop. Save the rest of the can for another use. You can freeze it and then just cut off what you need! Add chorizo, beef, chilies, tomato paste, and next 5 ingredients (through cumin) to pan and cook for 1 minute. Stir in red wine, lime juice, broth, and tomatoes and bring to a boil. Reduce heat and simmer for 1 hour. If you want a thinner chili cover the pan. I like my chili thick so I leave it uncovered.

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

Makes 10 servings (freezes well)

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