SCORPION CHORIZO CORN CHILI

Stings your taste buds with flavor!

2 medium jalapeno peppers, chopped
1 (3oz.) can green chilies
1 (16oz.) can tomatoes
1/4 cup chopped fresh cilantro
3 cups beef broth, divided
1 1/2 lbs. spicy Chorizo (spicy Mexican sausage)
1 lg. onion, chopped
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon oregano
2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon fresh rosemary, chopped
1 (16oz.) can kidney beans
1 (16oz.) can corn
salt to taste
crushed tortilla chips
shredded Cheddar cheese
sliced green onions

In a medium saucepan, combine jalapenos, green chilies, tomatoes, fresh cilantro, and 1 cup beef broth over high heat. Bring to a boil, then lower to a simmer for 10 minutes. Pour this mixture into a blender or food processor and puree. Set aside.

In a large pot, over medium heat, brown Chorizo for 10 minutes. breaking up large pieces with a spoon. Add onions and cook until well browned. Then add green peppers, garlic, and remaining spices. Continue to cook for 5 more minutes, stirring occasionally. Add kidney beans, pureed mixture, and remaining beef broth. Simmer on low heat for 45 minutes to 1 hour. Add salt and corn.

To Serve: Garnish with tortilla chips, cheese, and onions.
Serves 10 to 12.

From: The All-American Cowboy Cookbook, Home Cooking On the Range
Submitted by: Joe Cobb, Skyline Guest Ranch, Telluride, Colorado

The chuck wagon was invented in 1866 by Col. Charles Goodnight so that he could feed his cowboys on the long trail drives to the railheads.