BLACK BEAN CHILI

1 pound ground beef (may also use ground turkey or chicken)
1 pound hot Italian sausage, casings removed
2 tablespoons olive oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped
1 to 2 jalapeno peppers, seeded and minced
3 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon oregano
1 bay leaf
2 tablespoons ground cumin
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can crushed tomatoes
1 (14.5 oz) can beef broth
2 cans (14.5 oz each) black beans, rinsed and drained
Salt and pepper to taste
Garnish:
Sour cream, shredded Monterey Jack cheese, tortilla chips

In a Dutch oven, heat oil over medium high heat. Add ground beef and sausage; crumble and cook until browned. Drain excess fat.

Add onions, red bell pepper, jalapeno pepper and garlic; saute until onions are tender.

Stir in chili powder, oregano, bay leaf and cumin; cook about 1 minute or until fragrant.

Stir in tomatoes and beef broth; bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently.

Stir in black beans; simmer 15 minutes more. Season with salt and pepper.

Serve with sour cream, shredded cheese and tortilla chips.

Servings: 8