Chili With Sausage and Jalapeno

This is a real tasty sweet and spicy beanless chili that I tried from Bon Appetit magazine. The recipe was found in the RSVP section as a request from a restaurant in Rochester New York called Dinosaur Bar-B-Que. We loved it and beans could be added easily if you are a bean fan.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 4  tablespoons olive oil, divided
• 1  lb lean ground beef
• 3⁄4 lb italian sweet sausage, casing removed
• 1  large onion, chopped
• 1  large green bell pepper, chopped
• 2  jalapeno chiles, seeded and finely chopped
• 2  bay leaves
• 6  cloves garlic, minced
• 2 (28 ounce) cans crushed tomatoes in puree
• 3  tablespoons chili powder
• 2  tablespoons ground cumin
• 2  tablespoons  packed brown sugar
• 2  teaspoons dried oregano
• 2  teaspoons dried basil
• 1  pinch cayenne
• 2  tablespoons fresh lime juice
•  hot pepper sauce
•  grated monterey jack cheese
•  chopped red onion
•  sour cream

Directions

1. Heat 2 T.
2. oil in a large pot over high heat.
3. Add beef and sausage; cook until brown, breaking up with spoon, about 8 minutes.
4. Transfer meat mixture to bowl.
5. Reduce heat to medium high.
6. Add remaining oil to pot.
7. Add onion, bell pepper, jalapenos and bay leaves.
8. Cook until vegetables are soft, stirring frequently.
9. Add garlic; sauté 1 minute.
10. Return meat mixture to pot.
11. Mix in tomatoes and next 7 ingredients.
12. Simmer 25 minutes, stirring occasionally.
13. Mix in lime juice.
14. Season with salt.
15. Serve chili in bowls, passing hot sauce, cheese, red onion and sour cream separately.