Chorizo and Black Bean Chili

3/4 pound chorizo
1/2 pound lean ground beef
left over meat from your refrigerator
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
2 15 ounce cans black beans, rinsed and drained
1 14 oz can diced tomatoes
1 10 ounce cans diced tomatoes with green chilies
1 7 oz can salsa verde
2 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon dried thyme, crushed
1 teaspoon salt or to taste
fresh ground pepper to taste

* garnishes: sour cream, shredded Colby-Jack, sliced green onions, corn

In a large heavy saucepan or Dutch oven over medium high heat cook chorizo and ground beef, stirring to crumble. At this point, drain the meat if there is m ore than a small amount covering the top. Add onion and garlic, stir and cook until just soft. Add the remaining ingredients. Bring to a low boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally.

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