Triple S Farms' Own Chorizo Chili

Serves 25

3 lbs ground beef
3 lbs bulk chorizo sausage
1 large yellow onion
120 oz chili beans
96 oz stewed tomatoes
96 oz tomato juice

Brown chorizo in a large skillet. Transfer to a large crock pot or dutch oven. Brown ground beef in same skillet. Add to chorizo.
Chop onion and add to meat. Add all other ingredients. Season with salt and pepper.
Cook about 4 hours.

Chili Version II: for people who like more vegetables!

Serves 8

1 lb dried beans (kidney or black, or heirloom variety of your choice), soaked overnight
1 lb bulk chorizo
1 lb ground beef (optional, if you like a heartier dish)
1 large onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 large bell pepper, (red or green), chopped
1 or 2 jalapeno peppers, minced
3 or 4 cloves garlic, minced
2 to 3 lbs tomatoes, chopped, with their juices
1 tablespoon cider vinegar
1/2 cup light beer (optional)
2 tablespoons chili powder

Put beans in a large pot or crock pot and add water to cover 1 to 2 inches deep. Cook beans until tender, about 1 1/2 to 2 hours.
When beans are nearly cooked, chop vegetables. Brown meat in a large skillet (you can do it in two batches if your skillet is not big enough for one).
Add browned meat to beans when they are tender. Save a little grease in the bottom of your skillet. Put it back on the heat.
Saute vegetables, starting with onion, then adding celery, jalapeno, and garlic when onion is translucent, then adding carrot and pepper.
When all vegetables are tender, add to beans and meat. Stir, and add tomatoes, chili powder, vinegar, and beer. Add water if necessary to keep from sticking to the pot
Turn heat to low and simmer for at least an hour. If in crock pot, let cook for 2 hours. Keep an eye on it and stir occasionally to prevent sticking to the bottom.
When chili reaches desired thickness, taste, correct seasonings, and enjoy!