In a large stock pot or Dutch oven, add the ground beef, sausage, chorizo, onion, green onion, bell pepper, celery, parsley, garlic cloves, black pepper, Worcestershire sauce, butter and Red RIver Ranch Seasoning (or seasoning of your choice). Stir to combine.
Cover and bring to a simmer over medium heat. Stir in the bay leaves and replace the lid.
Cook for 2 hours, stirring occasionally. Remove the bay leaves and discard. Cook and additional 2 hours, covered, stirring occasionally.
Meanwhile, rinse the rice well. Cook according to the directions on the package, using the chicken broth instead of water. Cook until you don’t see any water bubbling through the rice, about 15 minutes. Turn the heat to low, cover, and let set 30 minutes.
Stir the mushroom soup into the meat and vegetable mixture. Stir in the rice and let simmer for 30 minutes, stirring occasionally. Serve warm.