Rick's Firehouse Chorizo Chili Prep Time: 30 minutes Cook Time: 2 hours Servings: 6 Serving Size: cup Ingredients - 24 ounces Ground chorizo or other spiced pork - 2 jalapeno peppers, chopped - 1 medium onion, chopped - 2 cloves garlic, diced - 15 ounces black beans, drained and crushed - 11 ounces corn, drained - canned or frozen - 30 ounces tomatoes, crushed - 15 ounces tomato sauce - 1 teaspoon ground oregano - 2 tablespoons chile powder - 1 teaspoon ground cumin - 1 teaspoon crushed red pepper flakes - 2 tablespoons hot chile sauce or Asian hot sauce - 2 teaspoons salt or to taste    This award winning chili provides lots of flavor, spice and heat, but can be easily made to be	1

	served for tastes from mild to fiery.   Directions Chop white onion into small cubes Remove seeds and membranes from peppers. Place meat in saute pan or similar on stovetop burner. Brown meat on medium heat setting for 5 to 7 minutes. Drain excess grease from meat. Add onions, garlic, and jalepeno peppers and continue browning. Cook for another 5 minutes or until vegetables are soft. Combine all ingredients in slow cooker or stockpot for cooking. Cook for 4 hours on low in slow cooker or cook for 1 1/2 to 2 hours on medium to medium low heat on stovetop burner. Note: the chili may be somewhat spicy with the jalapeno peppers so alter accordingly for heat intensity preferences.	2