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2 15- to 16-ounce cans garbanzo beans or pinto beans, rinsed and drained
1 28-ounce can diced tomatoes, undrained
hot cooked rice, optional
Heat large nonstick skillet over medium heat until hot. Add ground beef, chorizo, onions, and peppers; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.
Add chili powder, masa harina, oregano, and salt; cook and stir 1 minute. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 5 minutes before serving.
Serve over rice with toppings, if desired.
To control the level of spicy heat, remove and discard some or all of the seeds and membranes from the serrano peppers.