Ingredients
INGREDIENTS
1/4 cup olive oil
2 large onions, chopped
3-4 jalapeno peppers, seeded and minced
1 yellow bell pepper, seeded and diced
1 green bell pepper, seeded and diced
5 cloves garlic, minced
1/4 cup high quality chili powder
2 Tbsp. ground cumin
2 Tbsp. dried oregano
1 Tbsp. sweet paprika
1 Tbsp. hot paprika
2 tsp. ground cinnamon
1 tsp. turmeric
1 tsp. ground coriander seeds
1/2 tsp. ground cardamom
3 Tbsp. unsweetened cocoa powder
2 lbs. ground beef sirloin
12 oz. hot Italian sausage, removed from casings and crumbled
12 oz. sweet Italian sausage, removed from casings and crumbled
1 can (35 oz.) tomatoes, drained
1/2 cup golden tequila
1 bottle beer
1 cup pitted nicoise or greek olives
salt to taste
Preparation
DIRECTIONS
1 Heat the oil in a large pot over medium high heat. Add onions and cook, stirring occasionally, for 10 minutes. Stir in jalapenos, bell peppers, garlic; cook, stirring occasionally, for 5 minutes. Add all the seasonings and cocoa powder and cook, stirring occasionally, 5 minutes longer. Remove from heat. 2 Brown the sirloin and sausage in a skillet, crumbling the meat with the back of a wooden spoon, over medium high heat just until the meat is no longer pink. Add the meat to the onion mixture and return pan to medium heat. 3 Stir in tomatoes, tequila, beer and olives. Season to taste with salt. Simmer the chili uncovered over low heat for about 1 hour. 4 Serve the chili hot in deep bowls, accompanied by bowls of sour cream, grated Cheddar cheese, diced onions, diced jalapenos, and Fritos (delicious on top of the fritos as Frito Pie!)
