Green Chorizo Chili

Ingredients

• 8 pounds pork chorizo, casings removed if needed
• 4 pounds Anaheim chiles, roasted, seeded, skinned and chopped into 1/2-inch squares
• 8 (16-ounce) jars La Victoria Salsa Verde
• 16 (14-ounce) cans black beans, rinsed and drained
• 4 large onions, peeled and chopped
• 4 (14-ounce) cans diced tomatoes with juice
• 4 tablespoons garlic powder
• 2 (12-ounce) Keystone beer
• 13 cups water
• 12 quart jars and lids, if portioning into jars

Directions

1. Brown

   Brown chorizo with onion in batches, breaking the chorizo into a ground-meat texture. Drain excess fat.

2. Build the Chili

   Transfer chorizo and onion to a large stockpot. Add Anaheim chiles, black beans, diced tomatoes, salsa verde, garlic powder and water.

3. Cook

   Bring to a simmer and cook until the flavors are blended and the chile pieces are tender.

4. Fill Jars & Process

   Fill jars with stockpot liquid, leaving 1 inch headspace, and process in a pressure canner for 75 minutes at 10 psi.