Cha-Cha Chili Yield
6 servings

4 Tbs. olive oil
1 large onion, coarsely chopped
1 green bell pepper, stemmed, seeded and diced into 1/4-inch pieces
1 red bell pepper, stemmed, seeded and diced into 1/4-inch pieces
2 Tbs. finely chopped garlic
1 lb. sweet Italian sausage, casing removed
1 lb. ground beef round
1/2 cup tomato paste
1 dash Tabasco sauce
1/4 cup chili powder
2 Tbs. ground cumin
1/4 tsp. ground cinnamon
2 Tbs. dried oregano
1/2 tsp. crushed red pepper flakes, or more to taste
1/4 tsp. freshly ground black pepper
two 20-oz. cans Italian plum tomatoes, drained, reserve juices
one 16-oz. can black beans
one 16-oz. can dark red kidney beans, drained
1 tsp. salt, or to taste
1/2 cup chopped fresh cilantro leaves
sour cream, for garnish
grated Monterey Jack cheese, for garnish
diced, seeded ripe plump tomatoes, for garnish
thinly sliced scallions (white and green parts), for garnish

Heat oil in a large, heavy pot over medium-low heat. Add the onion and both bell peppers. Cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook two minutes longer. Crumble the sausage into the pot and brown well for 10 to 15 minutes, stirring often to break up the clumps. Add the beef and cook 15 minutes more, continuing to stir until browned. Drain off most of the fat. Add the tomato paste, Tabasco, chili powder, cumin, cinnamon, oregano, red pepper flakes and black pepper. Cook over low heat for two minutes, stirring to blend. Add the tomatoes along with one cup of reserved juices. Simmer, uncovered, over medium heat for 15 minutes. Add the beans and cook to blend the flavors, 15 minutes. Stir in the salt and cilantro. Serve immediately in deep bowls, with the garnishes alongside.