One pound bulk chorizo sausage
3 large yellow onions, roughly chopped
1 fresh jalapeno, diced (seeds and ribs removed)
2 cans (15.5 ounces) black beans
2 cans (10 ounces) Rotel tomatoes with green chiles (choice of mild or hot)
Spoonful of sour cream
Sliced scallion
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon black pepper
1 teaspoon salt
1 bottle (16 ounces) favorite south-of-the-border beer (I use Mi Amigo)
In a large stock pot or cast iron pot set to medium heat, combine chorizo, jalapeno, onions and half the beer. Using a cool-looking wooden spoon, break apart the meat and cook the onions down. Once the onions have sweat to half size, add the beans, tomatoes, and spices. Giving everything a good mix, add the last of the beer and bring to boil. Cover, reduce heat and simmer, stirring occasionally, for two hours
Serve in a deep bowl with a dollop of sour cream and a pinch of sliced scallions in the middle. You can also garnish with shredded cheddar or Monterey Jack cheese.
