Spicy Autumn Chili

INGREDIENTS:

Olive Oil

1 package - Bob Evans Hot and Zesty Sausage

1 – 1 ½ lbs. – 85/15 Ground Beef

2 – Medium sized onions, medium dice.

4 – Cloves garlic, minced

3 – Medium sized Jalapenos, diced (remove seeds from only 1 of them)

3 – Chipotle peppers in adobo sauce, finely chopped.

1 tbsp. – Adobo sauce

8 oz. – Chicken/Beef Stock, reduced sodium (or dark beer)

2 cans – Black Beans (liquid removed from 1)

6 oz. – Tomato paste

2 – Bay Leaves

2 tbsp. – Hot Mexican Chili Powder

1 ½ tbsp. – Cumin

1 tbsp. – Onion Powder

1 tbsp. – Garlic Powder

1 tbsp. – Dried Oregano, crumbled

1 ½ tsp – White Pepper

½ tsp. - Cinnamon

1 tsp. - Sea Salt

1 tsp. - Smoked Paprika

1 tsp. – Chipotle Chili Powder

½ tsp. – Thai Chili Pepper Flake (I made my own)

10 turns – Cracked Black Pepper

Extra: 1 pinch Sea Salt for sautéing

DIRECTIONS:

In a bowl, combine chili powder, cumin, onion powder, garlic powder, cinnamon, salt, white pepper, chipotle chili powder, oregano, black pepper, smoked paprika, and Thai Chili Pepper Flakes. Mix with a fork and set aside.

Heat a large Dutch oven over medium heat for 8-10 minutes. Add olive oil. Add Onions and Jalapeños to oil. Sprinkle with a pinch of Sea Salt and sauté for 4-5 minutes. Add Garlic, Chipotle Peppers with sauce, Tomato Paste, and half of the spice mixture. Stir and sauté for another 2-3 minutes. Add pork Sausage and stir, breaking the sausage up with a wooden spoon until almost cooked through. Add ground beef. Cook and break up beef with a wooden spoon until almost cooked through. Add the rest of the spice mixture, Black Beans, Bay Leaves, and your choice of chicken/beef stock or beer. Stir well making sure you scrape up the brown bits on the bottom and bring to a boil. Reduce heat to low and cover the Dutch oven. Cook for 2 hours, stirring every 30 minutes.

GARNISH: (optional)

Sharpe Cheddar Cheese

Spring onions, thinly sliced

Sour Cream