Ingredients
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1 pound ground beef
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7 to 8 ounces Chourico or a spicy sausage
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1 1/2 cups white onions, chopped
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2 to 4 serrano peppers, chopped
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2 tablespoons ground ancho chili powder
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2 tablespoons Masa Harina or cornmeal
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1 tablespoon dried Mexican or regular oregano leaves, crushed
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1 teaspoon salt
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2 15- to 16-ounce cans garbanzo beans or pinto beans, rinsed and drained
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1 28-ounce can diced tomatoes, undrained
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hot cooked rice, optional
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.
Recipe Note
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.
Blog post: https://www.lobels.com/beef-and-chorizo-chili-259
