2 tablespoons extra virgin olive oil
2 teaspoons coarse salt
1 teaspoon pepper
1 pound ground beef
1 pound ground italian sausage (or links, just removed from casing)
1 red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 jalapeno pepper, diced
4 garlic cloves, minced
1 (6-ounce) can tomato paste
1/4 cup chili powder
1 tablespoon cumin
1 tablespoon dried oregano
2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon dried chili flakes
1 (12-ounce) can of Eightfive-O
1 (28-ounce can) crushed tomatoes
1 (14 ounce) can fire roasted tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1/2 cup pure maple syrup
DirectionsHeat a large pot over medium heat and add the olive oil. Season the beef and sausage with a sprinkle of salt and pepper. Add the beef and sausage and cook, stirring often, until browned and golden, about 8 to
10 minutes. Remove the meat with a slotted spoon and place it on a plate. Set aside.
Reduce the heat to medium-low. Add the onions, peppers, and garlic, stirring well to coat. Add a pinch of salt. Cook until softened, about 5 to 6 minutes. Add the tomato paste, chili powder, cumin, oregano, paprika, cinnamon and chili flakes and stir and mash it into the pepper and onions. Cook, stirring often, as the tomato paste begins to get darker in color - about 5 minutes. Add the beef back into the mixture.
Pour in the can of Eightfive-O to deglaze the pan, using a wooden spoon to stir any browned bits off the bottom.
Add the crushed tomatoes, fire roasted tomatoes, beans and maple syrup.
Bring the mixture to a boil. Reduce it to a simmer and cook for at least one hour, or until it's thickened to your liking and the flavor has developed.for topping: freshly grated cheese, sour cream, avocado, tortilla chips, chives, cilantro, red onion.