Chili Recipe

2 pounds ground beef
1 pound hot Italian sausage (use sweet Italian sausage for milder chili)
2 large yellow onions, chopped
1/4 cup vegetable oil
2 tsp salt
1/3 cup chili powder (all ground chilis, not a mixture of chili/cumin/garlic/etc)
     I use hot New Mexican chili powder.
3 TBS ground cumin
3 TBS dried oregano
1 square unsweet or semi sweet baker's chocolate
2 TBS cinnamon
1-1/2 tsp cayenne pepper (for milder chili, start with 1/2 tsp, adjust to taste)
1 28 oz can crushed or diced tomatoes
1 15 oz can beef broth
8 garlic cloves, minced
2 16 oz cans dark red kidney beans, drained and rinsed

In large skillet, with vegetable oil over medium heat, cook onions until very tender, about 20 minutes.

In your chili pot, combine beef, sausage, and salt. Brown meat until all pink color is gone, about 20 minutes.

Put cooked onions in chili pot. Add chili powder, cumin, oregano, chocolate, cinnamon, and cayenne pepper. Cook, stirring, for about 5 minutes.  Add tomatoes and beef broth. Bring to boil, then reduce heat to simmer and cook uncovered, stirring occasionally, for 1 hour.

Correct seasoning, add garlic, cook 30 minutes more. Stir in beans, cook for 5 minutes more to heat beans through, serve. If there are surface fats which need binding, use a tablespoon or two of cornmeal.

Potential garnishes at table:  grated cheese, chopped onion, sour cream, saltines or oyster crackers.