• 1 pound ground beef
• 12 oz. ground chorizo
• 1 onion chopped
• 1 green bell pepper chopped
• 2 tablespoons oil
• salt and pepper to taste
• 1 can diced petite tomatoes (14-16 oz.)
• 1 can drained and rinsed black beans (14-16 oz.)
• 1 can drained and rinsed kidney beans (14-16 oz.)
• 1 can drained pinto beans (14-16 oz.)
• 1 fresh jalapeno, chopped or 1/2  of a 4oz. can of chopped jalapeno
• 1 can corn (approx. 15 oz.)
• Fresh  diced tomatoes and grated cheese for serving

1. Heat oil in large heavy bottomed pot.
2. Add onion and saute for 2 minutes.
3. Add bell pepper and saute for 2 minutes.
4. Add beef and chorizo and season well.
5. Cook till meat is no longer pink.
6. Add the tomatoes, 3 kinds of beans, jalapeno, and corn.
7. Bring to a boil and simmer for up to an hour. If you like thinner chili you can add some broth to the pot.
8. Serve topped with fresh tomatoes, grated cheese, sour cream, avocado or your favorite toppings. We always love to have corn bread with our chili.

This recipe will probably serve 8-10 people.