Chili with Chorizo Sausage
Makes 8 servings

1-1/2 pounds chili meat (stew meat cut into thin pieces)
2 large onions, chopped
4 large cloves garlic, minced
1 bell pepper, diced (optional)
1/2 pound chorizo sausage, casings removed and meat separated
1/4 cup Mrs. Renfro's green salsa (high-powered jalapeņo sauce)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons cocoa powder
1 teaspoon salt
1 28-ounce can diced tomatoes, undrained
2 15-ounce cans red kidney beans (optional)
6 green onions, sliced (with tops)
1 bunch fresh chopped cilantro

Cook the chili meat, onions, garlic and bell pepper (if using) in a 5-qt. saucepan or Dutch oven, over medium heat, until beef is browned; drain and set aside

Brown chorizo sausage (do not drain) and then add the drained meat mixture. Stir in remainder of ingredients, except beans, green onions and cilantro. Bring to a boil; reduce heat.

Cover and simmer 1 hour, stirring occasionally.

Stir in beans (if using), green onions and cilantro. Heat to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired thickness, stirring occasionally.