Ingredients

• 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

Instructions

1. 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 more than a small amount covering the top.
2. Add onion and garlic, stir and cook until just soft.
3. Add the remaining ingredients. Bring to a low boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally.