Beef and Chorizo Chili with Black Beans [For A Crowd]
From a Chef's Kitchen
Beef and Chorizo Chili with Black Beans is scaled for a crowd and perfect for a party!
- 3 pounds ground chuck
- 2 pounds fresh chorizo
- 4 tablespoons canola or vegetable oil
- 3 large onions (chopped)
- 6 stalks celery (chopped)
- 2 green bell peppers (chopped)
- 4 large Poblano peppers (roasted and chopped if desired), chopped (SEE NOTE)
- 1 head of garlic (cloves separated, peeled and chopped)
- ½ cup chili powder (hot, medium or mild)
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons Mexican oregano
- 2 cups dry red wine
- 6 cups beef broth (or as needed)
- 2 cans (28-ounce) tomato sauce
- 2 cans (15-ounce) diced fire-roasted tomatoes (undrained)
- 4 cans (15-ounce) black beans, drained and rinsed (or more if you like it with more beans)
- salt and freshly ground black pepper (to taste)
- 1 bunch fresh cilantro (chopped)
- cheese of choice, sour cream, cilantro and avocado
- Working with two large pots or Dutch ovens:
- Brown the beef and chorizo until throughly cooked through (separately or together). Drain off grease. Set aside.
- Heat oil over medium-high heat. Add the onion, reduce heat to medium-low and cook 5-7 minutes or until beginning to soften. Add the celery, green bell pepper and Poblanos if using fresh (not roasted). Continue cooking over medium-low heat until the vegetables are very tender, approximately 15 minutes. Add the garlic and spices and stir until garlic is fragrant.
- Add the wine, bring to a boil and reduce by half. Add broth, tomato sauce and diced tomatoes. Bring back up to a simmer and add the meat back in. Cover slightly and simmer on low heat, stirring occasionally for 1 hour. Add the beans and heat through. Season to taste with salt and black pepper. Stir in cilantro. Let chili "rest" for 15 minutes before serving.
- Top with sour cream, shredded cheese of choice, cilantro sprigs and avocado.