Michael's Mexican Chili

This is my husband's recipe for chili. He worked hard to get ideas for the different ingredients from his friends in Mexico. He won his first chili cook-off with this recipe. Prep times does not include soaking beans overnight.

• Ready In: 19 hrs
• Serves: 8-10

Ingredients

• 1  lb dry pinto beans
•  water
• 1  small onion, chopped
• 2  garlic cloves, thinly sliced
• 2  lbs  chorizo sausages
• 1  large onion, chopped
• 4  medium fresh tomatoes, chopped
• 2  chili peppers, finely chopped
•  salt, to taste

Directions

1. Let beans soak overnight in plenty of water.
2. Put soaked beans, 1 small chopped onion and 2 cloves garlic (sliced) into a large pot with enough water to cover everything.
3. Bring to boil and cook until the beans are just opened and soft (about 1 1/2 to 2 hours). May need to add water occasionally.
4. In a large pan, fry the chorizo for about 8 minutes.
5. Add the large chopped onion and the 4 chopped tomatoes and cook for a few minutes.
6. Add the chopped chili peppers and salt (to taste) and cook until well done.
7. Mix the beans with the meat mixture and put in a covered pot with about 1 cup water (more if you like it thinner) and simmer an hour or more.