Beef, Black Bean, and Chorizo Chili

Ingredients

• 1.5 pounds beef stew meat 
• 15 ounce black beans rinsed drained canned
• 30 ounce pinto beans rinsed drained canned
• 28 ounce canned tomatoes whole undrained chopped canned
• 7 ounce chipotle chiles in adobo sauce canned
• 6.5 ounces chorizo sausage spanish thinly sliced
• 1 cup cooking wine dry red
• 4  garlic cloves minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 28 ounce less-sodium beef broth canned
• 0.3 cup juice of lime fresh
• 2 tablespoons i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1.5 cups onion chopped
• 1 teaspoon oregano dried
• 1 teaspoon salt 
• 2 teaspoons sugar 
• 3 tablespoons tomato paste 
• 2 teaspoons cocoa unsweetened

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add chorizo to pan; saut 3 minutes or until browned.
3. Remove chorizo from pan.
4. Add half of beef to pan; saut 5 minutes or until browned.
5. Remove beef from pan. Repeat procedure with remaining beef.
6. Add onion and garlic to pan; saut 3 minutes.
7. Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use.
8. 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.
9. Gradually stir in masa harina.
10. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.