Hearty 3 bean 2 meat Chili

This is a delicious, mild, quick and simple to make chili which is full of flavor.

Definitely one of the best you will ever taste.

Ingredients:

2.5 LB 82% ground beef (use 97% for even fewer calories and  fat)
1 lb Jimmy Dean Sausage (Original recipe)
1 lb Jimmy Dean Sausage (With Sage)
2 Cups Chicken Stock
2 Cups Pork Stock (chances are you will not find pork stock at the local grocery store and need to make your own – if that’s the case, replace with 1 can of beef stock)
2 15.5-oz cans of Dark Red Kidney Beans
2 15.5-oz cans of Pinto Beans
2 15.5-oz cans of Black Beans
4 15-oz cans tomato sauce
2 15-oz cans diced tomatoes 
2 7-oz can roasted, diced green chilies
2 Large yellow onions
4 Large Shallots
1 Bell Pepper
2 Anaheim Peppers
4 TBSP Minced Garlic
1-2 TBSP Chili Powder (or to taste)
3-4 TBSP Cumin (or to taste)

Optional –

• * Hot sauce or hot peppers to taste (not included in nutritional estimates)
• * Stock can be replaced with Beef Broth for richer flavor
• * Replace 1 lb of ground beef with bison or Lamb for richer flavor and reduced fat
• * Cumin is the spice which provides the “Chili” flavor without heat, so if you want a mild version use less chili powder and more cumin

Directions:

1. Brown the beef and sausage in a skillet, draining any grease once browned back into skillet (use a fine mesh colander and squeeze the grease out with a spatula).
2. Place meat in a 10-14 QT pot
3. Peel then roast onion, garlic and shallots over open flame (Can use minced Garlic from jar to save time).
4. Mince or spoon garlic, diced onions, shallots and peppers into the undrained skillet that cooked the sausage and ground beef
5. Once the vegetables are translucent follow the instructions from step 1 to remove excess grease, then add to pot with the browned meat
6. Add Chicken and pork stock to pot, stir until mixed
7. Add diced tomatoes, tomato sauce and roasted, diced green chilies to pot, stir in until blended. Cook for about 15 minutes on high stirring frequently.
8. Rrinse beans, then rinse them again, then rinse them yet again.. You’ll be glad you did –  Then add to the pot with other ingredients. Stir until blended and cook for another 15 minutes.
9. Mix in chili powder and cumin and cook on low stirring occasionally (adjust spices to taste – salt and black pepper aren’t needed because of the pork sausage).
10. Cook on medium (adjust as needed to prevent scalding) until ingredients have the look of canned chili (at least 4 hours – but not so long that it dries out).
11. Taste occasionally in case more spices are needed – the longer it cooks, the more flavors meld

Serving:

Serve with a dollap of sour cream, a couple TBSPs of shreded Cheese (try a 3 Cheese Mexican Blend), and a little hot sauce for those that like an extra bite.