BEEF AND CHORIZO CHILI

1 pound ground beef (95% lean)
7 to 8 ounces beef chorizo
1 1/2 cups chopped white onions
2 to 4 medium serrano peppers, chopped*
2 tablespoons ground ancho chili powder or regular chili powder
2 tablespoons masa harina or cornmeal
1 tablespoon dried Mexican or regular oregano leaves, crushed
1 teaspoon salt
2 cans (15 to 16 ounces each) garbanzo beans or pinto beans, rinsed, drained
1 (28 ounces) can diced tomatoes, undrained
Hot cooked rice (optional, for serving)
TOPPINGS (OPTIONAL):
Sliced radishes, crumbled queso fresco, dairy sour cream, sliced green onions
Creamy Avocado Dressing (optional, recipe follows)

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.

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.

Serve over rice with toppings, if desired.

*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

1 medium ripe avocado, coarsely chopped
3/4 cup water
1/4 cup fresh lime juice
1 peeled clove garlic
1/2 teaspoon salt

Place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside. (The dressing may be prepared up to 1 day ahead. Cover and refrigerate.)

Makes 4 to 6 servings
Source: Cattlemen's Beef Board