Thursday, October 28, 2010

Beef, Black Bean & Chorizo Chili

Before we started eating vegan this was one of my favorite chili recipes. I decided to vegan it but was a little skeptical, but it turned out just as good as the original version. Below is my take on the recipe. Enjoy!

  • 2  links Soyrizo 
  • 1 package Gardein Beefless Beef Tips
  • 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 vegetable broth
  • 1  (28-ounce) can whole tomatoes, undrained and chopped
  • 2  tablespoons  cornmeal
  • 2  (15-ounce) cans pinto beans, rinsed and drained
  • 1  (15-ounce) can black beans, rinsed and drained

Heat a Dutch oven over medium-high heat.  Add onion and garlic to pan; sauté 3 minutes.

 Add chorizo to pan; sauté 3 minutes or until browned. Cook as package indicates and it's done.

 Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add 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, vegetable 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 minute

The flavors of this chili are just wonderful. It makes alot so I froze half of it for a later date. This is a must try!


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