BEEF AND SAUSAGE CHILI
I added ground beef, sweet Italian sausage and a half-gallon bag of homegrown plum tomatoes, which I thawed and crushed, from my broken freezer to the chili along with a variety of chili powders and a bit of cider vinegar for extra tang.
2 tablespoons vegetable or olive oil
1 large sweet or yellow onion, diced
2 bell peppers, diced 2 garlic cloves, minced 1 pound ground beef 3 sweet or hot Italian sausage, casings removed
3 to 4 tablespoons chili powder, or to taste
1 tablespoon cumin, or to taste
Kosher salt and freshly ground black pepper 1 teaspoon oregano Dash or two of cider vinegar
12 ounces of beef broth or beer
3½ cups crushed plum tomatoes
Shredded Mexican-blend or cheddar cheese, minced green onion and pickled jalapeno slices, for serving
Add the oil to a large Dutch oven or soup pot and place it over medium-high heat. Heat to a sizzle. Add the onion and peppers and cook for 3 to 4 minutes, stirring occasionally until vegetables are soft and onion is translucent. Add garlic and cook for 30 second, until fragrant.
Add the ground beef and sausage to the pot, breaking the meat apart with a wooden spoon. Cook for 6 or 7 minutes until the meat is browned, stirring occasionally.
Add the chili powder, cumin, a generous pinch of salt, a good grind of pepper and oregano. Stir until well combined.
Add vinegar, broth or beer, crushed tomatoes and stir well. Bring the chili to a low boil, then reduce heat to medium-low and gently simmer the chili, uncovered for 15 minutes, stirring occasionally. Taste, and add additional chili powder cumin or salt if needed. Cook for at least another 30 minutes.
Serve hot in bowls, topped with grated cheese, minced onion and pickled jalapeno.
Serves 8.