Beef and Chorizo Chili
Courtesy of The Beef Checkoff 4 Servings • 10 Min. Prep Time • 25 Min. Cook Time| Ingredients |
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| 1 lb. ground beef (95% lean) |
| 7 to 8 oz. beef chorizo |
| 1 1/2 c. chopped white onions |
| 2 to 4 medium serrano peppers, chopped |
| 2 Tbsp. ground ancho chile powder or regular chili powder |
| 2 Tbsp. masa harina or corn meal |
| 1 Tbsp. dried Mexican or regular oregano leaves, crushed |
| 1 tsp. salt |
| 2 cans (15 oz. each) garbanzo beans or pinto beans, rinsed, drained |
| 1 can (28 oz.) diced tomatoes, undrained |
| hot cooked rice (optional) |
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| Toppings: |
| sliced radishes, crumbled queso fresco, dairy sour cream, sliced green onions, |
Directions:
1. Heat large nonstick skillet over medium heat until hot. Add ground beef, chorizo, onions and peppers; cook 8 to 10 min., breaking into 3/4-in. crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.
2. Add chili powder, masa harina, oregano and salt; cook and stir 1 min. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 min. Remove from heat; let stand 5 min. before serving.
3. Serve over rice with toppings, if desired.
* Nutrition information per serving using 95% lean ground beef
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 646; Total Fat: 29g; Saturated Fat: 10g; Cholesterol: 119mg; Total Carbs: 47g; Fiber: 9g; Protein: 50g; Sodium: 2455mg;