1-1/2 c. hot Italian sausage, casing removed & crumbled
1 lg. onion, diced
4 cloves garlic, minced
2 tbsp. oil
2 (15 oz.) cans chili beans, undrained
2 (15 oz.) cans tomato sauce
1 (28 oz.) can whole tomatoes, drained & crushed
1 c. beef broth
2 tbsp. chili powder
2 tbsp. Jalapeno peppers, seeded & diced (optional)
Shredded cheddar cheese
Sour cream
Green onions

In Dutch oven, cook crumbled sausage, onion and garlic in hot oil until sausage is no longer pink; drain. Add remaining ingredients except cheddar, sour cream, and green onion. Simmer uncovered about 40 minutes. To serve, top each bowl of chili with a sprinkle of cheese, a dollop of sour cream, and green onion. Makes 6 servings.