1 1/2 lbs lean ground chuck
1/2 lb hot Italian sausage
1 large onion, diced
1/3 cup diced frozen red & green bell peppers
1 heaping tsp roasted garlic
Gralic Salt & Pepper
1 Tbsp Worcestershire sauce
1 pkg Carrol Shelby chili mix
32 oz carton beef broth
6 oz can tomato paste
3 cans dark red kidney beans, 2 cans drained & 1 not
1 tbsp diced pickled jalapenos, or to taste
Brown the ground chuck and sausage in a large Dutch oven stirring often to crumble. Add onions, peppers, garlic, garlic salt, pepper and Worcestershire. Cook until onions are translucent. Add the chili mix and stir well. Add remaining ingredients and simmer 1 to 2 hours.
Serve hot with sour cream, shredded cheddar and/or tortilla chips.
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