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Beef and Chorinzo Chili

Beef and Chorinzo Chili

Get Ready

Servings: Makes 4 to 6 servingsLearn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

1 lb ground beef
7 to 8 oz beef chorizo
1 1/2 cups chopped white onion
2 to 4 whole serrano chili peppers, chopped
2 tablespoons ground ancho chili powder or regular chili powder
2 tablespoons masa harina or cornmeal
1 tablespoon mexican dried oregano leaves, crushed
1 1/2 teaspoon salt divided
2 cans (15 to 16 oz) garbanzo beans or pinto beans, rinsed, drained
1 can (28 oz) diced tomato, undrained
4 cups White rice cooked
1 whole sliced radish (Optional Topping)
1 oz mexican cheese, (queso fresco)
2 oz dairy sour cream (Optional Topping)
Cut 1 medium ripe avocado into chunks (Dressing; Optional Topping)
3/4 cup water
1/4 cup fresh lime juice
1 whole peeled garlic clove

directions:

1. Brown ground beef and chorizo with onions and peppers in stockpot over medium heat 8 to 10 minutes or until beef and chorizo are not pink, breaking beef up into 3/4-inch crumbles.
2. Add chili powder, masa harina, oregano and salt; cook and stir 1 minute. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 5 minutes before serving
3. Serve over rice with toppings, if desired.
Cook's Tip: To control the level of spicy heat, remove and discard some or all of the seeds and membranes from the serrano peppers.
Creamy Avocado Dressing: Cut 1 medium ripe avocado into chunks. Place avocado, 3/4 cup water, 1/4 cup fresh lime juice, 1 peeled clove garlic and 1/2 teaspoon salt in blender container. Cover; process until smooth. (May be prepared up to 1 day ahead. Cover and refrigerate.)(Optional)
Photo and Recipe Courtesy of The Beef Checkoff

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Quantity Ingredients  
1 lb ground beef  
7 to 8 oz beef chorizo  
1 1/2 cups chopped white onion  
2 to 4 whole serrano chili peppers, chopped  
2 tablespoons ground ancho chili powder or regular  
2 tablespoons masa harina or cornmeal  
1 tablespoon mexican dried oregano leaves, crushed  
1 1/2 teaspoon salt divided  
2 cans (15 to 16 oz) garbanzo beans or pinto beans  
1 can (28 oz) diced tomato, undrained  
4 cups White rice cooked  
1 whole sliced radish (Optional Topping)  
1 oz mexican cheese, (queso fresco)  
2 oz dairy sour cream (Optional Topping)  
Cut 1 medium ripe avocado into chunks (Dressing; O  
3/4 cup water  
1/4 cup fresh lime juice  
1 whole peeled garlic clove  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 4 to 6 servings
Base Nutrients
Calories 735 kcal (36%)
Calories from Fat 270 kcal (0%)
Total Fat 30 g (46%)
Saturated Fat 16 g (80%)
Cholesterol 39 mg (13%)
Sodium 1148 mg (47%)
Total Carbohydrates 116 g (38%)
Dietary Fiber 11 g (44%)
Protein 29 g (48%)
Vitamins
Vitamin A 852 IU (17%)
Vitamin C 14 mg (23%)
Minerals
Calcium 105 mg (2%)
Iron 17 mg (28%)
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