Lunch / Dinner
Beef & Chorizo Chili with Hominy
What better time than autumn to make a big batch of thick and hearty chili? But this is no seen-it-before five-alarmer. While this chili has some heat, it’s got more than that. It’s bolder than most chilies out there from the combination of ground beef and Mexican pork chorizo. And, while the traditional dry spices are here, the richest and deepest flavor comes from dried ancho and guajillo chiles.
Ancho chiles (dried poblanos) are considered the sweetest of the dried chiles, with a flavor reminiscent of raisins. Guajillo chiles have a smooth skin and can be hot but very flavorful. Once puréed, the chiles add tons of depth without the grittiness that can come from using too much dry chili powder. But be sure to strain the purée to remove the skins and any seeds.
And adding canned chipotle chiles gives subtle smoky heat that might ring a bell or two. All in all, it’s one big bowl full of goodness.
Ingredients
HEAT:
TOAST:
BROWN:
SAUTÉ:
STIR IN:
Test Kitchen Tip
SLOW-COOKER METHOD:
Prepare chiles, chorizo, and chuck per recipe directions, then transfer to a 6- to 8-qt. slow cooker. Stir in all other ingredients; top with hominy.
Cover slow cooker and cook until meat is cooked through and vegetables soften on high setting, about 3 hours, or low setting, 4–4½ hours. Before serving, stir in lime juice and season chili.
Instructions
Heat broth in a saucepan over high until boiling; remove from heat.
Toast guajillo and ancho chiles in a large pot over medium heat, stirring occasionally, until fragrant, about 5 minutes. Soak chiles in broth until softened, 30 minutes, then purée with 1 cup broth in a food processor (reserve remaining broth). Strain chile mixture through a fine-mesh sieve; discard solids.
Brown chorizo and chuck in same pot over medium-high heat; transfer meat to a fine-mesh sieve, drain well, and discard drippings.
Sauté bell peppers and onions in oil in same pot over medium-high heat until softened, 3–5 minutes.
Add garlic, chipotle, chili powder, cumin, coriander, and oregano; cook until fragrant, about 1 minute.
Deglaze pot with reserved broth. Add chorizo and chuck, chile mixture, tomatoes, beans, and hominy. Reduce heat to a simmer, cover chili, and cook 1 hour.
Stir in lime juice and season chili with salt and black pepper. Garnish each serving with avocado, cilantro, Cheddar, and sour cream.
Soaking dried chiles in warm broth softens their flesh so they’re easier to purée for the chili.
To keep the chili from becoming greasy, drain the browned chuck and chorizo really well.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 520
% Daily Value*
Total Fat 27g 41%
Saturated Fat 8g 40%
Cholesterol 93mg 31%
Sodium 1695mg 70%
Carbs 38g 12%
Fiber 10g 40%
Protein 34g
*Percent Daily Values are based on a 2,000 calorie diet.