Colonel Hatch's Chorizo

• 12 cup red enchilada sauce
• 3 teaspoons oregano
• 12 cup dried red chili, ground
• 2 12 lbs lean ground beef

1. Mix the enchilada sauce with the oregano and ground chile.
2. Put meat in a large glass bowl or non- reactive pan.
3. Cover the meat with the sauce and marinate overnight in the refrigerator.
4. Remove from refrigerator, pour off any excess liquid.
5. To cook, crumble the desired amount with a fork and fry in a skillet, OR.
6. The chorizo may be frozen in serving size packages, or may be stuffed into sausage casings.

red enchilada sauce, oregano, red chili, lean ground beef

Taken from www.food.com/recipe/colonel-hatchs-chorizo-335470 (may not work)