Sombrero Dip Ii - cooking recipe

Ingredients

1 lb chorizo sausage, removed from casings
1/2 cup onion, minced
2/3 cup chili sauce
1 jalapeno pepper, seeded and sliced into strips, add more if you like it hotter
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 tablespoon Worcestershire sauce
1 (16 ounce) can pinto beans or (16 ounce) can light red kidney beans
Garnishes
black olives, minced
onion, minced
Mexican blend cheese, shredded

Preparation

Place chorizo and onion in a skillet. Brown, and scramble the chorizo so that it is no longer in chunks -- more fine. Drain the grease out.
Put remaining ingredients (not the garnishes) in a blender; Blend on low until smooth. Add to the sausage mixture and simmer gently, uncovered, until it becomes a good dip consistency, about 10 minutes.
Place in a serving bowl. Garnish with onions in the middle, olives in the middle, and cheese on the outside. If you'd like, you can add some diced avocados to the garnishes.
Serve with tortilla chips.