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Beef and Chorizo Chili

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Cooking Method:
Simmering Simmering
Servings :
4 - 6
Prep Time :
45 - 50 min
  • Ingredients
  • Buy ingredients available from Lobel's
  • 1 pound ground beef
    7 to 8 ounces Chorizo
    1 1/2 cups white onions, chopped
    2 to 4 serrano peppers, chopped
    2 tablespoons ground ancho chili powder
    2 tablespoons masa harina or cornmeal
    1 tablespoon dried Mexican or regular oregano leaves, crushed
    1 teaspoon salt
    2 15- to 16-ounce cans garbanzo beans or pinto beans, rinsed and drained
    1 28-ounce can diced tomatoes, undrained
    hot cooked rice, optional
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Directions

    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.

Tips:

To control the level of spicy heat, remove and discard some or all of the seeds and membranes from the serrano peppers.

Serving Suggestions:

Topping suggestions: sliced radishes, crumbled queso fresco, dairy sour cream, sliced green onions, creamy avocado dressing.