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By Chef Ana Quincoces

INGREDIENTS (Makes 5 Servings)

3 tbsp olive oil
1½ pounds lean ground beef
8 ounces hot, mild or sweet sausage- Bulk
1 cup chopped onion
1 red or green bell pepper, chopped
2 cloves garlic, minced
1 can (4 ounces) mild green chili peppers
2 to 3 tbsp diced jalapeño peppers, or to taste
1 can (15 ounces) dark red kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes or fire-roasted tomatoes, undrained
1 can (6 ounces) tomato paste
1 tbsp Dijon mustard
1 tsp paprika
2 to 3 tbsp chili powder
½ tsp ground cumin
¼ tsp ground black pepper
1 tsp salt, or to taste
16 oz low sodium beef broth
1 tbsp Worcestershire sauce


In a large stock pot heat the olive oil over medium high. Brown the ground beef and sausage with onion until meat is no longer pink.
Add the bell pepper and garlic and cook, stirring, for about 5 minutes longer.
Add the Dijon mustard and the tomato paste and continue cooking for 5 additional minutes stirring constantly.
Add remaining ingredients, reduce heat to low and cover.
Cook for approximately 45 min to 1 hour Adjust seasoning with salt and pepper. Serve with shredded cheddar cheese, sour cream, and chopped red onion.
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