here is the receipe I use to make my own chorizo, you can adjust as needed to make it hotter or milder. I use fifty/fifty hot and mild chili powder and you can pick your poison on the peppers.
To Begin Chorizo: In a large bowl place:
· 2 Lb. ground pork, (I substitute ground elk or deer with some added fat)
· 3 1/2 tsp. salt
· 6 Tbl. pure ground red chile
·4-6 Tbl. of crushed small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like
· 4 Tbl. (or to taste) minced garlic,
· 2 Tbl. dry leaf oregano
· 2 tsp. whole cumin seed, crushed
· 1 tsp. fresh ground black pepper
· 1 1/2 tsp. sugar
· 5 Tbl. good cider or wine vinegar
· 3 Tbl. water
Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.