Mexican Chowder

• 12 lb sausage
• 12 lb ground chuck
• 4 cups chicken broth
• 4 cups pinto beans (canned is okay to use)
• 3 cups canned tomatoes or 3 cups Rotel tomatoes & chilies, diced
• 8 ounces tomato sauce
• 2 bay leaves
• 12 teaspoon garlic powder
• 12 teaspoon thyme
• 14 teaspoon black pepper
• 12 teaspoon salt
• 2 cups potatoes, cubed

1. Brown sausage and ground chuck, drain.
2. In large pot or dutch oven place chicken broth, pinto beans, tomatoes, bay leaves, garlic, thyme and black pepper.
3. Salt to taste.
4. Add meat.
5. Cook 45 minutes.
6. Add potatoes and cook until tender.

sausage, ground chuck, chicken broth, pinto beans, tomatoes, tomato sauce, bay leaves, garlic, thyme, black pepper, salt, potatoes

Taken from www.food.com/recipe/mexican-chowder-196738 (may not work)