Ingredients
Serves 5
3 tbsp olive oil
1½ pounds lean ground beef
8 ounces hot, mild or sweet sausage removed from its casing
1 cup chopped onion
1 red or green bell pepper, chopped
2 cloves garlic, minced
1 can (4 ounces) mild green chili peppers
2 to 3 tbsp diced jalapeño peppers, or to taste
1 can (15 ounces) dark red kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes or fire-roasted tomatoes, undrained
1 can (6 ounces) tomato paste
1 tbsp Dijon mustard
1 tsp paprika
2 to 3 tbsp chili powder
½ tsp ground cumin
¼ tsp ground black pepper
1 tsp salt, or to taste
16 oz low sodium beef broth
1 tbsp Worcestershire sauce
Step by Step Instructions
Add the bell pepper and garlic and cook, stirring, for about 5 minutes longer.
Add the Dijon mustard and the tomato paste and continue cooking for 5 additional minutes stirring constantly.
Add remaining ingredients, reduce heat to low and cover.
Cook for approximately 45 min to 1 hour Adjust seasoning with salt and pepper. Serve with shredded cheddar cheese, sour cream, and chopped red onion
