3 lb. ground beef or chuck 73% lean
1 lb. roll pork sausage
4 cans chili beans drained and rinsed
6 cans stewed tomatoes
2 small cans tomato sauce
1 red & 1 green pepper diced
1 large yellow onion diced
4 jalapenos cut in half (unseed and devein for less heat)
1 tbsp. beef base
5 cloves garlic pressed and diced
3 tbsp. cumin
3 tbsp. chili powder
2 tbsp. coriander
2 tbsp. oregeno
2 tsp. cayenne pepper
2 tsp. paprika
1 tbsp. kosher salt
2 tbsp. ground black pepper
4 cups brewed coffee

I've worked on this for 4 years, it cannot get any better. You can half the recipe and you can also freeze any leftovers. The flavors are complicated and layered but this will be the best chili you'll ever have and you can adjust the heat as you see fit.

In a blender, blend 2 of the cans of stewed tomatoes, the 2 cans of tomato sauce, the halved jalapenos and the pressed diced garlic until fully smooth, around 2 minutes. Set aside.

Add all spices into a bowl and set aside. If you desire less heat, lower the cayenne pepper to 1 tsp.

In a large pot, brown the ground beef and pork sausage on medium heat together until the pink is fully gone. Drain in a colander but save enough drippings to cover the bottom of the pot. Saute the diced green pepper, red pepper and onion for 10 minutes until it's almost fully softened. Add the beef base and fully stir into the diced vegetables while cooking for another 2 minutes. Re-add the drained ground beef & pork and the ingredients in the blender, along with the drained and rinsed beans and the remaining cans of stewed tomatoes. Cook on medium heat for 5 minutes until fully incorporated with with the meat. Add the spices and coffee. Stir and cover. Lower heat to medium low and simmer for 1 to 1 1/2 hours until you arrive at the desired consistency.

Let stand for 5 minutes then serve with your favorite toppings but to be honest, this chili doesn't need anything added.

Submitted by: Jace Theilman