Chorizo Chili

By nurseliz

Cuisine at Home

Ingredients

• 1 lb. beef stew meat
• Salt and black pepper
• 1 Tbsp. vegetable oil
• 1 can fire-roasted tomatoes or diced tomatoes (28 oz.)
• 1 can black beans, drained and rinsed (15 oz.)
• 1 tube Mexican chorizo sausage (10 oz.)
• 1 cup chopped onion
• 1 cup frozen corn kernels, thawed
• 2 Tbsp. minced garlic
• 2 Tbsp. chili powder
• 1 Tbsp. minced chipotle in adobo sauce
• 1 Tbsp. ground cumin
• 1 Tbsp. minced fresh oregano leaves or 1 tsp. dried oregano

Details

Servings 6

Preparation

Step 1

Season stew meat with salt and pepper; brown meat in oil in a skillet over medium-high heat for 5 minutes (optional).

Combine stew meat, tomatoes, beans, chorizo, onion, corn, garlic, chili powder, chipotle in adobo sauce, cumin, and oregano in a 4- to 5-qt. slow cooker. Use a wooden spoon to break chorizo into chunks.

Cover chili; cook until beef is tender, on high-heat setting for 3–4 hours or on low-heat setting for 7–8 hours.

Nutrition Information
Per serving: 508 cal; 28g total fat (11g sat); 88mg chol; 1124mg sodium; 30g total carbs; 7g fiber; 31g protein

Chipotle chile peppers and fire roasted tomatoes both are sold in cans. Look for chorizo in a tube.

Thaw frozen corn before adding to the slow cooker so the cooking temperature rises quickly.