Ingredients
Equipment
Instructions
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Brown the chili meat and sausage in a large skillet. Drain and discard the excess drippings. Add the browned meat to a large dutch oven or 6-quart cooking pot.
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Finely chop the onion and bell peppers, add to the dutch oven, cook until translucent.
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Add the beef broth, tomato sauce and chili powder. Stir until all ingredients are combined.
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Bring to a low boil, cover, then reduce temperature to a simmer for 1 hour, stirring often. Add water as needed and salt to taste.
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Remove from heat, serve in bowls top with chopped onions and shredded cheese. This recipe won 1st place in Chile Pepper Magazine Awards in 2013 & 2014. Enjoy!
