Chili Nirvana
Ingredients:
2 tbs olive oil
1 1/2 lbs ground beef
1 lb spicy pork sausage
1 large onion ( diced )
5 minced garlic cloves
2 tbs chili powder
1/2 tsp kosher salt
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cayenne pepper
2 15oz cans kidney beans
1 28oz can diced tomatoes
1 6oz can tomato paste
1 tsp tobasco sauce
1 4oz can chopped jalapenos
1 tsp granulated sugar
2 cups chicken broth
Directions:
In a large pot on medium heat saute oil, onion and garlic for about 3 to 5 minutes. Next prepare your ground meats on a cutting board by cutting it up with a knife into very small pieces. Add salt and pepper and combine with onions. It's important to get the meat into small pieces and not large cooked chunks. Mix the meat and onions briskly every minute or so until the meat is cooked.
Add chili powder, salt, cumin, oregano, cayenne, and tobasco sauce to the mix and stir until combined.
Next add kidney beans (juice and all), tomatoes (juice and all), tomato paste, jalapenos (juice and all), sugar and chicken broth.
Stir it well and bring to a boil.
Lower heat to medium-low and simmer uncovered to 30 minutes to 1 hour stiring occasionally.
Once you have the chili to your desired thickness, turn heat off and serve with your favorite toppings. (cheese, sour cream, green onions, etc)
