CHILI WITH A TWIST

4 hot or sweet Italian Sausages
1 1/2 pounds lean ground beef
2 tablespoons olive oil
3 onions, chopped
6 garlic cloves, mashed
3 fresh jalapeno peppers, seeded and chopped or 2 tablespoons pickled jalapenos, drained and chopped
2 teaspoons salt
1 tablespoon ground cumin
4 tablespoon chile powder
1 tablespoon dried oregano
1 (28 ounce) can tomatoes, mashed with juice
1/2 cup salsa
2 tablespoons cocoa powder
1 (28 ounce) can red kidney beans, drained

Slice sausages into about 6 pieces each, place in 6 quart stockpot or Dutch Oven and saute until well browned. Remove to a mixing bowl.

Add ground beef to pot and brown. Remove to mixing bowl.

Drain fat from pot and add olive oil. Add onions and cook over medium low heat until they are translucent.

Add garlic and cook another minute or two or until the garlic is fragrant.

Return sausage and ground meat to pot. Add jalapenos, salt, cumin, chili powder, oregano, tomatoes, salsa and coca. Cover and simmer for 2 hours. Adjust seasoning to taste.

Add kidney beans, cover again and cook 30 minutes.

Makes 6 Servings
Source: Corning