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Betty's Borrego red.

Make ahead; reheat before serving. 2 pounds lean ground beef 1 pound chorizo sausage, casings removed, cut in 1/2-inch pieces 1 large onion, sliced 2 cloves garlic, minced or pressed 4 to 5 tablespoons hot-flavored chili powder 1-1/2 teaspoons each dry oregano leaves and ground cumin 1 can (28 oz.) whole tomatoes 1 can (1 lb.) kidney beans 1 can (8 oz.) tomato sauce 6 to 8 cups corn chips or shredded lettuce About 1 cup each shredded jack and cheddar cheeses Whole green onions

Crumble beef and sausage into a 5- to 6-quart pan; cook over medium-high heat, stirring occasionally, until brown. Drain off and discard all but 3 tablespoons fat. Add onion and garlic, then cook, stirring, until onion is soft. Blend in chili powder to taste, oregano, and cumin; cook and stir for 1 minute. Stir in tomatoes (break up with spoon), kidney beans with juices, and tomato sauce. Cover, reduce heat, and simmer 15 minutes; stir occasionally.

To serve, place corn chips in bowls, top with chili, cover with cheeses to taste, and add green onions. Serves 6 to 8.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1985
Words:186
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