1 package of beef chorizo
2 lbs. of pinto beans
1-2 lbs. of ground beef
2 cans of kidney beans
1 can Italian stewed tomatoes
1 garlic bulb
2 bay leaves
Salt and pepper
3 chiles de arbol
Boil pinto beans according to directions. During the boiling process, add 3 chiles de arbol, 3 cloves of garlic, and salt.
Boil 3-5 jalapenos until tender. In a blender, puree the jalapenos and 3 cloves of garlic.
In a separate pot, combine the chorizo and ground beef; add salt and pepper to flavor. Cook thoroughly; do not drain the juices/fat. Add stewed tomatoes, kidney beans, 2 bay leaves, and jalapeno puree. Simmer for about 30 minutes.
Drain pinto beans, leaving just enough liquid to barely cover the beans. Finally, add the pot with the simmered meats.
I recommend making the beans the day prior and slow-cooking them or simmering them to reheat. This gives the chili ample time for all the flavors to be combined.