This is for a large group! In a large stock pot, brown the ground beef and chorizo. Salt and pepper while it is browning and before completely brown add green chiles and chopped onions. When you have the mean browned, add the garlic and combine the mixture for about a minute. At this point you can drain the oil, I don't because I think it takes away too much flavor. Add all canned tomatoes and their juices, breaking up the larger pieces. Bring to a boil and lower heat to medium low and let simmer for about 10 minutes. Add the drained beans and spices, stir well. Add the chicken stock, bring to boil and then lower heat to low and partially cover with the lid. The longer you let it simmer the more flavor develop, personally I think it is even better the next day.
Each serving is 1 cup. I serve with fresh chopped onions, pickled jalapeños, sour cream and grated cheddar cheese. ENJOY!
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 101 (41%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 39mg||12 %|
|Sodium 584.4mg||20 %|
|Potassium 489.4mg||13 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 13.5g|
|Protein 16.5g||24 %|
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Calories per serving: 246
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