Step 1

In a large pot or dutch oven (5 quarts or larger) over medium high heat, saute chorizo and ground beef until browned 8-10 minutes. Remove with a slotted spoon and set aside.

Step 2

You should have about 2 tbsp of cooking fat in your pot if you have a lot more, remove it. If you have a lot less, add a little olive oil.

Step 3

To the pot with the reserved cooking fat, add the onions, peppers, and garlic. cook for 10 minutes stirring occasionally until the veggies soften and the onions have begun to carmelize.

Step 4

Add beans and all dried spices. Stir well to coat beans and veggies in spices and cook for 2 minutes to allow the spices to bloom. Add diced tomatoes and scrape the bottom of the pan to release any browned bits. Add chorizo and beef back to the pan, 1 cup of water or stock and bring to a boil. Reduce heat to a simmer and cook for 1 hour, stirring occasionally until the liquid reduces and the flavors develop.

Step 5

Taste and adjust seasoning as needed adding more salt if desired.

Step 6

Serve with fresh cilantro, sour cream, and diced jalapeno, or any toppings you'd prefer.