Barham Family Farms Beef Chorizo Chili

1 pound dried pinto or Rancho Gordo heirloom vaquero beans (or black beans from a can, washed and rinsed)

1 tablespoon olive oil

1/2 small onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 clove garlic, finely chopped

1 tablespoon salt

2 cup cooked drained pinto or vaquero beans (see above)

1 pound Barham Family Farm ground beef chorizo

1 pound Barham Family Farm beef

1 onion, chopped

5 garlic cloves, minced

1/4-13 cup New Mexican red chile powder

2 tablespoons Mexican oregano

2 tablespoons ground cumin

1/2 tablet stoneground unsweetened Mexican chocolate, broken into pieces (optional)

1 bottle beer

1 tablespoon salt

In a slow cooker, place rinsed beans cleaned of debris in the porcelain crock and add water one knuckle higher than the beans. Add olive oil, onion, carrot, celery and garlic. Cook beans on low for 4-6 hours until tender. Add salt to taste.

In a skillet, cook beef chorizo until it is cooked through. Do not drain; the spices and fat will add flavor to the chili. Add the chorizo to the beans and add ground beef to the skillet. Cook ground beef through until no longer pink and drain if necessary. Add beef to the crock, as well as onion, garlic, chile powder, oregano, cumin, chocolate, beer and salt. Place slow cooker on HIGH and cook for 4 to 6 hours.