Beef, Black Bean, and Chorizo Chili

I made this. D and I liked it a lot. It was very savory throughout the house.
With the extra chipotles, I made Cheddar Chipotle Scones.

Beef, Black Bean, and Chorizo Chili

2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
1 1/2 pounds beef stew meat
1 1/2 cups chopped onion
4 garlic cloves, minced
1 (7-ounce) can chipotle chiles in adobo sauce
3 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon salt
2 teaspoons unsweetened cocoa
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup dry red wine (I used ~3/4C because I ran out)
1/4 cup fresh lime juice
2 (14-ounce) cans less-sodium beef broth
1 (28-ounce) can whole tomatoes, undrained and chopped (I used chopped or diced...I'm lazy)
2 tablespoons masa harina (I used corn meal)
2 (15-ounce) cans pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.

Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Yield: 10 servings (serving size: about 1 cup chili)

CALORIES 325 (30% from fat); FAT 11g (sat 3.8g,mono 4.7g,poly 1g); PROTEIN 25g; CHOLESTEROL 53mg; CALCIUM 104mg; SODIUM 898mg; FIBER 8.4g; IRON 4.7mg; CARBOHYDRATE 31.4g Cooking Light, NOVEMBER 2007