Beef and Chorizo Chili with Black Beans (For a Crowd)
Beef and Chorizo Chili with Black Beans is scaled for a crowd and perfect for a party! With roasted poblano peppers, spices and a hint of red wine, this is soon to be your new favorite chili!
Servings: 20
Ingredients
- 3 pounds ground chuck
- 2 pounds fresh Mexican chorizo casings removed if using links
- 4 tablespoons canola oil or vegetable oil
- 3 large onions chopped
- 6 stalks celery chopped
- 2 large green bell peppers chopped
- 4 large Poblano peppers roasted if desired and chopped
- 1 head garlic cloves separated, peeled and chopped
- 1/2 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 (each 28-ounce) tomato sauce
- 2 cans (each 15-ounce) diced fire-roasted tomatoes undrained
- 4 cans (each 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 cilantro chopped
- Cheese, sour cream, avocado, red onion, etc. as desired
Instructions
- Brown the beef and chorizo in a large skillet until thoroughly cooked (separately or together). Drain off excess grease and set aside.
WORKING WITH TWO LARGE POTS OR DUTCH OVENS:
- Heat oil over medium-high heat. Add the onions, 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 unroasted). 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, 10-15 seconds.
- Add the wine, bring to a boil and reduce by half.
- Add beef broth, tomato sauce and diced tomatoes. Bring back up to a simmer and add the meat back in. Cover with the lid slightly ajar and simmer over low heat for 1 hour, stirring occasionally and adjusting heat as necessary so the bottom doesn't burn.
- Add the beans and heat through. Season to taste with salt and black pepper and adjust the other seasoning as desired.
- Stir in cilantro. Let chili "rest" for 15 minutes before serving. Top with cheese, sour cream, avocado, red onion or other toppings as desired.
Notes
TIP:
- If roasting and peeling the Poblanos, add them when adding the liquid ingredients, as they'll be cooked already.
- Can be made 1-2 days ahead of time and refrigerated.
- Reheat on low heat on the stovetop.
- Place in airtight containers in the quantity desired. Freeze for 1-2 months.
- Thaw in the refrigerator or microwave. Reheat on low heat on the stovetop.
Nutrition
Calories: 341kcal | Carbohydrates: 10g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1092mg | Potassium: 520mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2263IU | Vitamin C: 51mg | Calcium: 80mg | Iron: 4mg