Chorizo Chili

By lorik

Ingredients

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

Preparation

Step 1

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

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

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