Cornbread-Topped Beef And Chorizo Pot Pie

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 (1-pound) boneless chuck roast, cut into 1/2-inch cubes
• 2 tablespoons canola oil, divided
• 8 ounces fresh chorizo sausage, casings removed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• 2 (14.5-ounce) cans diced tomatoes
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1/4 cup tomato paste

1. Combine first 4 ingredients in a small bowl. Sprinkle beef with 2 tablespoons spice mixture.
2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; add half of beef and cook, stirring occasionally, 6 minutes or until well browned. Transfer beef to a plate. Repeat with remaining beef.
3. Add remaining 1 tablespoon oil to Dutch oven. Crumble chorizo, and cook 5 minutes or until browned. Add onion and garlic; cook, stirring occasionally, 5 minutes or until vegetables are softened. Stir in remaining spice mixture. Add broth and beef, and bring to a boil. Reduce heat, cover, and simmer 45 minutes or until beef is tender.
4. Stir in tomatoes, black beans, bell pepper, and tomato paste, and return to a boil. Reduce heat and simmer, uncovered, about 15 minutes or until chili is slightly thickened and bell pepper is tender.
5. Meanwhile, preheat oven to 400u0b0. Transfer chili to a lightly greased 13- x 9-inch baking dish. Spoon Cornbread Topping over chili, and place baking dish on a baking sheet. Bake 20 minutes or until topping is browned.

chili powder, ground cumin, oregano, salt, chuck roast, canola oil, chorizo sausage, onion, garlic, beef broth, tomatoes, black beans, red bell pepper, tomato paste

Taken from www.myrecipes.com/recipe/beef-chorizo-pot-pie (may not work)