Mr. B had a chili cook-off at work recently and tasked me with creating an entry. Chili is one of those dishes that I could make a million different ways, just open the fridge and see whats on hand. In this case I knew I wanted to use chorizo but was concerned about the overall texture of the dish. Chorizo cooks down and I wanted it to be chunky hearty chili. I dug through the freezer and found a package of stew meat which was perfect! The spices in this recipe are limited because you get so much flavor from the chorizo. I used pork chorizo but you definitely substitute beef chorizo instead.
the new Mrs. B
- 2 tablespoons extra virgin olive oil
- 1 pound beef stew meat
- 1 pound pork chorizo
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 jalapeno, finely diced (leave ribs and seeds for spicier chili)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 6 ounces tomato paste
- 4½ cups chicken or beef stock
- 2 can pinto beans, drained and rinsed
- 2 cans black beans, drained and rinsed
- Salt and pepper to taste
- Heat a large Dutch oven or heavy bottomed stockpot over medium high heat. Generously salt and pepper stew meat. Add oil and beef to pot. Sear meat 2-3 minutes. Remove from pot and set aside.
- Reduce heat to medium and add chorizo to pot, break it up and cook 2-3 minutes. Mix in onion, bell pepper and jalapeno; cook 3-4 minutes. Stir in spices and tomato paste; cook 2-3 minutes.
- Stir in chicken stock scraping bits off bottom of pot. Add beef back in and bring to a boil. Reduce heat medium low and simmer 15-20 minutes. Salt and pepper to taste. Add beans and simmer 10-15 more minutes.