2 lbs ground beef (ground chuck; leaner meat falls apart)
1 lb Mexican Sausage (mild Chorizo) or mild Italian sausage
1 large onion or two medium ones
1 large green pepper
1 small can red kidney beans (rinse!)
1 small can light kidney beans (rinse!)
1 larger can red beans (or two small ones)
1 large can tomato puree
1 large can diced petite tomatoes (fire roasted if possible)
1 large can stewed tomatoes (or to two small ones)
2 large cans water
1 can refried beans
Wet seasonings:
1 tsp Better Than Beef Bullion paste or 3 beef bullion cubes
2 tbs Worcestershire sauce
2 tbs roasted garlic powder or 3 tbs roasted minced garlic
4 tbs squeezed lemon or lime
2 tbs liquid smoke
3 tbs hot sauce
Dry Seasonings:
1 tbs oregano
2 tbs McCormick Montreal Steak Seasoning or similar
2 tbs spoons seasoned salt
2 FULL tbs cumin
4 FULL tbs chili powder
Process:
Cook meat and onions in their own pan (adding onions only after the meat is half brown). While theyāre cooking, rinse beans and open tomato cans. When meat and onions are close to being done, transfer to the chili pot. Add tomato products, beans and two full cans of water and mix together. Add seasoning/spices and mix more. Let chili boil for ten minutes, then simmer up to two hours before serving.