Mexican Chorizo Chilli

Ingredients:

• Chorizo sausage, casings removed
• 1 medium yellow onion, chopped
• 1 medium jalapeño, minced
• 3 cloves garlic, minced
• 2 cans pinto beans, drained
• 1 jar medium salsa
• Chopped green chiles
• 1 can, diced tomatoes
• 1 can dark stout beer
• 2 tablespoons chilli powder
• 1 teaspoon cumin
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon seasoning salt
• ½ teaspoon oregano
• ½ teaspoon onion powder
• ½ cup corn meal (optional)

Instructions:

• Place chorizo onion, jalapeño, and garlic in medium pot.
• Cook over medium-high heat, using back of spoon to break up chorizo, for 7 to 9 minutes, until sausage is cooked through.
• Drain fat and pour cooked chorizo mixture into Crock-Pot™ Slow Cooker.
• Add remaining ingredients and stir to combine.
• Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. For thicker chili, stir in corn meal before serving.
• Enjoy!