Chorizo Chili

16 ounces lean ground beef
16 ounces Mexican chorizo sausage casings removed
2 tablespoons chili powder
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large white onion diced
1 small jalapeño pepper ribs and seeds removed and diced
2 large red bell peppers diced
4 cloves garlic minced
1/2 teaspoon red pepper flakes
1 can black beans (15 ounces) drained and rinsed
1 can pinto beans (15 ounces) drained and rinsed
2 15-ounce cans diced tomatoes
6 ounces tomato paste
5 cups beef broth
Chopped cilantro, lime wedges, and preferred toppings such as shredded cheese or diced avocado optional

In a large bowl, mix the ground beef, chorizo, chili powder, cumin, oregano, and black pepper.
Heat the olive oil in a large pot over medium-high heat. Add the meat mixture and cook for about 8 minutes until browned, breaking it into small pieces as it cooks. Transfer the browned meat to a bowl.
Then, in the same pot, add the diced onion, jalapeños, and red bell peppers. Sauté for 5 minutes until softened. Stir in the garlic and red pepper flakes and cook for 1 minute until fragrant.
Return the meat to the pot. Add the black beans, pinto beans, diced tomatoes, tomato paste, and beef broth. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the flavors meld. Taste and adjust seasoning if needed.
Ladle the chili into bowls and garnish with chopped cilantro, a squeeze of lime juice if desired, and any other preferred toppings.