Mexican Crockpot Chili

• 2 packages beef or pork chorizo (Mexican sausage)
• 6 cups (1425 ml) pre-soaked beans (preferably pinto beans)
• 2 tbsp (30 ml) ground cumin
• 1 tbsp (15 ml) ground sage
• 1/4 cup (60 ml) or more chopped onions (to taste)
• 2 cloves fresh garlic, crushed

1. In a skillet over medium heat cook chorizo until it begins to turn to a thick liquid.
2. Saute onions, garlic, sage, and cumin all together.
3. Place all ingredients into a crock-pot and cook until beans are desired tenderness.

beef, beans, ground cumin, ground sage, onions, garlic

Taken from online-cookbook.com/goto/cook/rpage/0017EE (may not work)