Black Bean And Chorizo Chili

• 1 tablespoon cooking oil
• 1 onion, chopped
• 1/2 pound ground Mexican chorizo, casing removed
• 1 pound ground beef
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 16 ounces can black beans, drained
• 16 ounces can kidney beans, drained
• 16 ounces can diced tomatoes (preferably fire-roasted)
• 16 ounces can tomato sauce
• 2 hot chillies, minced (serrano, jalapeno, etc.)
• 1 tablespoon chili powder
• 1 tablespoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/4 teaspoon salt
• 1/4 can good beer (optional)
• cilantro, for garnish

1. Add the oil to a large frying pan over medium-high heat, then brown the onion, beef, and chorizo for about 3-4 minutes. Don't stir too often, allowing the onions and meat to brown on one side. Break apart any large clumps of ground meat.
2. Add the meat and onions to a heavy-bottomed pot, along with all the remaining ingredients. Make sure to wear latex gloves when handling the hot peppers!
3. If using beer (I recommend Guinness), pour just enough to cover the ingredients with liquid -- no more than half a can should be needed.
4. Cover the pot and simmer over low heat for about 45 minutes. If you find a lot of liquid forming on top of the chili, stir the chili and continue to cook with the lid removed. Serve garnished with chopped fresh cilantro.
5. Variations: Since the chorizo sausage is naturally spicy and flavorful, you can easily make this recipe without the hot chillies. An alternative is to add a few squirts of Sriracha sauce when combining the ingredients. Other beans can be substituted, such as pinto beans, but make sure at least one can is black beans!

cooking oil, onion, chorizo, ground beef, garlic, green bell pepper, black beans, kidney beans, tomatoes, tomato sauce, hot chillies, chili powder, oregano, cumin, coriander, salt, good beer, cilantro

Taken from food52.com/recipes/14362-black-bean-and-chorizo-chili (may not work)