Scorpion Chili

• 2 Med Jalapenos
• 1 3oz can green chilies
• 1 16 oz can Tomatoes
• 4 tblsp fresh cilantro, chopped
• 3 cups beef or vegetable broth divided
• 1 lb ground beef
• 1/2 lb chorizo (1lb soyrizo sub for beef if making vegetarian)
• 1 large onion chopped
• 2 green peppers
• 4 garlic cloves
• 1tblsp oregano
• 2tblsp thyme
• 1tblsp cumin
• 2tblsp chili powder
• 1 1/2 tblspn cayenne
• 1tblsp black pepper
• 1 16 oz can light kidney beans
• 1 16 oz can black beans
• 1 16 oz can corn
• salt to taste
• crushed tortilla chips
• shredded cheddar cheese
• sliced green onions
• sour cream

1. In a medium sauce pan combine jalapenos, green chilies tomatoes,garlic, fresh cilantro, and one cup broth over high heat. Bring to a boil, then lower heat and simmer for ten minutes. Pour this mixture into a blender and puree. Set aside.
2. In a large pot over med heat brown chorizo (soyrizo). Add Onions and cook until well browned. Add Green peppers, and remaining spices. Continue to cook for 5 min. stirring occasionally. Add beans, remaining broth, and pureed mixture.simmer om low heat for one hour. Add salt and corn. Garnish with Green onions, tortilla chips, cheese and sour cream.
3. serves 8 to 10

jalapenos, green chilies, tomatoes, cilantro, beef, ground beef, chorizo, onion, green peppers, garlic, oregano, thyme, cumin, chili powder, cayenne, black pepper, light kidney beans, black beans, corn, salt, tortilla chips, cheddar cheese, green onions, sour cream

Taken from www.epicurious.com/recipes/member/views/scorpion-chili-50029361 (may not work)