- 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!