Beef And Chorizo Chili
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Recipe used with permission by The Beef Checkoff. For more beef information and recipes visit www.BeefItsWhatsForDinner.com
July 18, 2020
Persons
4
Serving Size
1 serving
Cook Time
50 minutes
Total Time
50 minutes
Notes
Creamy Avocado Dressing: Cut 1 medium ripe avocado into chunks. Place avocado, 3/4 cup water, 1/4 cup fresh lime juice, 1 peeled clove garlic and 1/2 teaspoon salt in blender container. Cover; process until smooth. (May be prepared up to 1 day ahead. Cover and refrigerate.)
Recipe used with permission by The Beef Checkoff. For more beef information and recipes visit www.BeefItsWhatsForDinner.com
Ingredients
- 1 pound ground beef (95% lean)
- 7 to 8 ounces beef chorizo
- 1-1/2 cups chopped white onions
- 2 to 4 medium serrano peppers, chopped
- 2 tablespoons ground ancho chili powder or regular chili powder
- 2 tablespoons masa harina or cornmeal
- 1 tablespoon dried Mexican or regular oregano leaves, crushed
- 1 teaspoon salt
- 2 cans (15 to 16 ounces each) garbanzo beans or pinto beans, rinsed, drained
- 1 can (28 ounces) diced tomatoes, undrained
- Hot cooked rice (optional)
- Toppings:
- Sliced radishes, crumbled queso fresco, dairy sour cream, sliced green onions, Creamy Avocado Dressing (recipe follows) (optional)
Instructions
- Heat large nonstick skillet over medium heat until hot. Add ground beef, chorizo, onions and peppers; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.
- Add chili powder, masa harina, oregano and salt; cook and stir 1 minute. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 5 minutes before serving.
- Serve over rice with toppings, if desired.