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Home -> Soups & Stuff -> Chili
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 tbsp. olive oil, divided 1 pound ground beef 1 pound ground Italian sausage 1 large onion, peeled and chopped 1 large green bell pepper, cored, seeded and chopped 1/4 cup canned, diced jalapeno chilies 2 bay leaves 6 medium cloves garlic, peeled and minced two 28 ounce cans chopped tomato with juices 3 tbsp. chili powder or to taste 2 tbsp. ground cumin 2 tbsp. brown sugar 1 tbsp. pepper 2 tsp. crumbled, dried oregano 1 tsp. crumbled, dried basil 1/8 tsp. cayenne pepper 1 tsp. salt grated Monterey Jack cheese sour cream diced red onion
Directions
Heat 2 tbsp. oil in a large pot over medium high heat. Add beef and sausage to the pot. Cook about 8 minutes until browned, breaking up clumps. Transfer sausage mixture to a large bowl. Add remaining 2 tbsp. oil to the pot along with the onion, bell pepper, jalapenos and bay leaves. Cook about 7 minutes, stirring frequently, until vegetables are tender. Add garlic and cook 1 minute. Add sausage mixture back to the pot along with tomatoes with juices, chili powder, cumin, brown sugar, pepper, oregano, basil, cayenne and salt. Simmer chili 30 minutes, stirring occasionally. Ladle chili into bowls and garnish with Monterey Jack, sour cream and red onion. Serve immediately.
Serves 6 to 8.
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