Chorizo Chili - 30g Carbs, 7g Fiber
{Caution: this recipe is high in sodium... so be aware and make changes
where you can or if need be... do not use... Take care, Gloria}
From: www.cuisinerecipes.com
This chili is in the range of two to three-alarm spiciness. You can
find tubes of Mexican chorizo in your grocer's meat freezer.
Total time: 20 minutes preparation time, 3-4 hours (high heat) or
7-8 hours (low heat) cook time
Servings: 6
Makes: 8 cups
1 lb beef stew meat
Salt and black pepper
1 Tbsp vegetable oil
1 can fire-roasted tomatoes or diced tomatoes (28 oz)
1 can black beans, drained and rinsed (15 oz)
1 tube Mexican chorizo sausage (10 oz)
1 cup chopped onion
1 cup frozen corn kernels, thawed
2 Tbsp minced garlic
2 Tbsp chili powder
1 Tbsp minced chipotle in adobo sauce
1 Tbsp ground cumin
1 Tbsp minced fresh oregano leaves OR 1 tsp dried oregano
Season stew meat with salt and pepper; brown meat in oil in a skillet
over medium-high heat for 5 minutes (optional).
Combine stew meat, tomatoes, beans, chorizo, onion, corn, garlic,
chili powder, chipotle in adobo sauce, cumin, and oregano in a 4-
to 5-qt. slow cooker. Use a wooden spoon to break chorizo into chunks.
Cover chili; cook until beef is tender, on high-heat setting for
3–4 hours or on low-heat setting for 7–8 hours.
Servings: 6
Makes: 8 cups
Nutrition per Serving:
508 Calories, 28g Total Fat, 11g Sat, 88mg Cholesterol, 1,124mg Sodium,
30g Total Carbs, 7g Fiber, 31g Protein
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