Cooking for Zo

1 lb Don Juan New York style chorizo

1 15 oz can kidney beans (drained)
1 15 oz can pinto beans (drained)
1 15 oz can cannellini beans (drained)
1 14.5 oz can fire roasted tomatoes
1 large yellow onion (diced)
1 large green bell pepper (chopped)
1 large red bell pepper (chopped)
2 vine tomatoes (diced)
1 jalapeno (seeded, diced)
2 chili peppers (diced)
6 garlic cloves (minced)
3 tbsp chili powder
1 tbsp brown sugar
2 tsp cumin
1 tsp essence
1 tsp smoked paprika
1 tsp fresh sage
1/4 tsp garlic powder
1/4 tsp onion powder
2 tsp ground oregano
1/8 tsp allspice
Kosher salt (to taste)
fresh crack pepper (to taste)
1-2 tsp olive oil

1 tsp Worcestershire sauce
(I optionally add 2 cups of chipotle cheddar to the chili)

Add beans, tomatoes, peppers, jalapeno, chili, Worcestershire and seasonings to crock pot and set heat to low. Let simmer for 3-4 hours.

In a large skillet heat olive oil over medium high heat. Once heated add chorizo and ground beef cook stirring constantly until just starting to brown (5-7 minutes.) Remove meat from heat and add to the crock pot.

Using the same skillet over medium high heat saute onions and garlic in the oil left over from the beef and chorizo until turning translucent (5-7 minutes.) Remove from heat and add to the crock pot.

Let all items simmer in crock pot for 45 minutes to an hour before serving (add chipotle cheddar if using 5 minutes before serving.) I really love eating this chili with cornbread!