Beef & Sausage Chili - cooking recipe

Ingredients

1 lb chorizo sausage, removed from casings (or Italian sausage)
1 lb stewing beef, cut into 1/2 inch cubes
2 onions, finely chopped
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon dried oregano leaves
1 tablespoon cumin seed
1 teaspoon salt
1 teaspoon black pepper
2 -3 jalapeno peppers, finely chopped
1 habanero pepper, minced (optional)
28 ounces tomatoes, drained and chopped (reserve 1/2 cup juice)
1/2 cup condensed beef broth
1 tablespoon Worcestershire sauce
2 (19 ounce) cans red kidney beans, drained and rinsed
2 cups shredded monterey jack cheese
green onion, finely chopped for garnish

Preparation

Preheat crockpot.
In a large skillet cook sausage over med-hi until crumbled and no longer pink. Transfer to slow cooker. Drain all but 1 T. fat from pan.
Add beef to pan and brown in batches. Transfer to slow cooker.
Reduce heat to medium and add onions. cook until soft. Add garlic through habanero pepper to pan. Cook and stir for 1 minute.
Stir in tomatoes, reserved juice, beef broth and Worcestershire sauce. Bring to a boil.
Pour mixture over meat in crockpot and stir well.
Cover and cook on low for 8-10 hours or Hi for 4-5 hours.
Add cheese and stir until it melts OR garnish with shredded cheese.
Garnish with chopped green onions.
NOTE: Habanero peppers are VERY HOT. I usually leave them out, however the original recipe calls for the. Use with caution!