Ingredients:

• 2 lbs ground beef (or turkey)
• 1 lb ground Italian sausage (mild or spicy)
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) diced tomatoes (with juice)
• 1 can (6 oz) tomato paste
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups beef broth (or water)
• 1 tbsp olive oil
• 3 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp cayenne pepper (adjust for spice level)
• 1 tsp oregano
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar (optional, balances acidity)

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Sliced jalapeños
• Crushed tortilla chips

Instructions:

1. Preheat the Platinum 12 Qt Stockpot:

   • Heat olive oil on medium heat. Add onions and sauté until translucent (about 3 minutes).
   • Stir in garlic, red and green bell peppers, and cook for another 3-4 minutes until softened.

2. Brown the Meat:

   • Add ground beef and sausage. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

3. Build the Flavor:

   • Stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper. Cook for 1-2 minutes to toast the spices.

4. Add the Tomatoes and Beans:

   • Pour in crushed tomatoes, diced tomatoes, tomato sauce, and tomato paste.
   • Stir in the kidney beans and black beans.

5. Simmer the Chili:

   • Add beef broth, Worcestershire sauce, and brown sugar. Mix well.
   • Cover and simmer on low heat for 1 to 1.5 hours, stirring occasionally.

6. Final Touch:

   • Taste and adjust seasoning if needed. Let it sit for 10 minutes before serving.

7. Serve & Enjoy:

   • Ladle into bowls, add your favorite toppings, and enjoy a warm, hearty chili!