Linda's Chili

This chili uses both ground beef and sausage for an extra special flavor.

Yield: 12 servings

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 pound Italian sausage
• 2 yellow onions, diced
• 2 green bell peppers, diced
• 2 red or orange bell peppers, diced
• 8 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon pink Himalayan salt (or more to taste)
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 4 (14 1/2 ounce) cans diced tomatoes
• 2 (7 3/4 cans) El Pato tomato sauce or regular tomato sauce
• 2 (15 ounce) cans pinto beans, rinsed and drained
• Cheddar cheese (optional garnish)
• Sliced green onions (optional garnish)

Instructions

1. In a Dutch Oven, heat olive oil over medium-high heat.
2. When oil is hot, add onion and cook until tender.
3. Add ground beef and sausage and cook until browned.
4. Add bell peppers, garlic and all the spices, and stir to incorporate. Cook for 10 minutes, or until bell peppers begin to become tender.
5. Add diced tomatoes, tomato sauce and pinto beans, and bring to a boil.
6. Reduce to a simmer over medium heat, cover, and cook for an additional 10 minutes, stirring occasionally.
7. Serve with a sprinkling of grated Cheddar cheese and sliced green onions, if desired.

Notes

* Regular tomato sauce may be used instead of the El Pato.

Whatever you do, please don't omit the cumin (comino) from this recipe. The taste will not be the same.A dollop of sour cream may also be added to the top of each bowl of chili.

Sliced black olives may be added to this chili, if desired.

Attribution

Photo credit: (c) Can Stock Photo Res_Art