Michael's Mexican Chili

• 1 lb dry pinto beans
• water
• 1 small onion, chopped
• 2 garlic cloves, thinly sliced
• 2 lbs chorizo sausages
• 1 large onion, chopped
• 4 medium fresh tomatoes, chopped
• 2 chili peppers, finely chopped
• salt, to taste

1. Let beans soak overnight in plenty of water.
2. Put soaked beans, 1 small chopped onion and 2 cloves garlic (sliced) into a large pot with enough water to cover everything.
3. Bring to boil and cook until the beans are just opened and soft (about 1 1/2 to 2 hours).
4. May need to add water occasionally.
5. In a large pan, fry the chorizo for about 8 minutes.
6. Add the large chopped onion and the 4 chopped tomatoes and cook for a few minutes.
7. Add the chopped chili peppers and salt (to taste) and cook until well done.
8. Mix the beans with the meat mixture and put in a covered pot with about 1 cup water (more if you like it thinner) and simmer an hour or more.

pinto beans, water, onion, garlic, chorizo sausages, onion, fresh tomatoes, chili peppers, salt

Taken from www.food.com/recipe/michaels-mexican-chili-46728 (may not work)