Beef, Black Bean, and Chorizo Chili
Serve with classic condiments such as sour cream, chopped green onions, and shredded cheddar cheese. For a thinner chili,
cook covered the whole time. You can prepare it a day ahead and refrigerate, or up to two weeks ahead and freeze (be sure
to thaw the chili overnight in the refrigerator). Look for masa harina, the corn flour used to make tortillas, in the Latin
foods aisle at the supermarket, or substitute fine-ground cornmeal. Use kitchen shears to cut up the tomatoes in the can.
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