Servings: 8 cups

1 lb ground lean beef 1 lb ground lean beef
½ lb chorizo sausage casings removed ½ lb chorizo sausage casings removed
1 lb boneless pork shoulder or butt cut into ½ Inch cubes 1 lb boneless pork shoulder or butt cut into ½ Inch cubes
2 medium size firm ripe tomatoes cored and finally chopped 2 medium size firm ripe tomatoes cored and finally chopped
1 (15 ounce) can tomato sauce 1 (15 ounce) can tomato sauce
1 can (about 1 lb) kidney beans 1 can (about 1 lb) kidney beans
1 (7oz) diced green chilies 1 (7oz) diced green chilies
2 medium sized onions chopped 2 medium sized onions chopped
2 cloves of garlic minced or pressed 2 cloves of garlic minced or pressed
½ Cup dry white wine ½ Cup dry white wine
2 Beef bouillon cubes 2 Beef bouillon cubes
1 tablespoon chili powder 1 tablespoon chili powder
1 teaspoon cumin seed 1 teaspoon cumin seed
Salt and pepper to taste Salt and pepper to taste
 
Optional for topping Optional for topping
1 medium-size red onion chopped 1 medium-size red onion chopped
About 2 cups shredded sharp cheddar cheese About 2 cups shredded sharp cheddar cheese

In a 5 to 6 quart pan over medium heat crumble ground beef and chorizo with the spoon. Stir often until meats are well browned 10 to 15 minutes.  With a slotted spoon lift out meat and set aside. Discard all but one tablespoons of the drippings then add pork to pan and cook until browned on all sides.
Return beef and chorizo mixture to pan, then stir in tomatoes, tomato sauce, kidney beans and their liquid, Chili's, the two chopped onions, garlic, beef bouillon cubes, chili powder and cumin.
Bring to a boil over medium high heat, cover and simmer until pork is tender when pierced, 1 ½ to 2 hours. Stir to prevent scorching.
Skim to discard fat, season to taste with salt and pepper, then ladle into individual bowls.