Mexican Wedding Soup - cooking recipe

Ingredients

3 lbs chorizo sausage (BULK, or removed from casings)
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers
4 ancho chilies, chopped fine (if dried, rehydrate)
4 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon powdered clove
1/2 teaspoon ground cinnamon
9 cups water (I use beef broth)
2 quarts tomato juice
3 quarts tender cactus pieces, WELL drained, in bite-size pieces
2 cups whole kernel corn
2 lbs pinto beans, cooked and drained
1 lb black beans, cooked and drained
1 tablespoon sea salt
1 1/4 teaspoons black pepper
1/4 cup sriracha sauce
1 tablespoon bittersweet chocolate, cut into small pieces

Preparation

Brown sausage lightly in large saucepan. Spoon off all but about 2 tablespoons of fat.
Add onion, green peppers, and garlic; cook until vegetables are tender but not brown.
Transfer to a large soup pot;.
Add water, tomato juice, beans, corn, spices, and chili sauce.
Simmer covered 25 to 30 minutes, stirring occasionally.
Add chocolate and stir in until melted and well blended.
Add cactus and cook 15 minutes longer.
makes a bunch.