Brian Hansen's Two Alarm Chili from MW Magazine

Ingredients

• 2 pounds lean ground beef
• 1 lb. of Fresh Chorizo sausage (not in tube, but in regular ground meat pkg.)
• 1 large sweet onion, chopped (or yellow if you prefer)
• 1/2 large green pepper, chopped
• 1/2 large red pepper, chopped
• 2 cloves garlic, minced
• 1 15-oz. can Bush's medium spicy chili beans with chili gravy.
• 2-14.5 oz. cans diced, fire-roasted tomatoes, pureed
• 2 cups tomato juice (adjust to your liking for overall consistency)
• 2 T. chili powder
• 1 T. sugar
• 2 tsp. crushed red pepper
• 2 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. ground black pepper
• Shredded cheddar/jack cheese or Mexican-Mix cheese, jalapenos, sour cream, corn chips, green onions, avocado, sweet onions, cilantro, and a squirt of lime juice for toppings

Preparation

1. 1. In a 5-6 qt. Dutch oven, cook and stir ground beef, chorizo, onion, and peppers for about 8-10 minutes or until translucent and tender. You may add the salt and pepper here if desired. Drain off the fat from the chorizo if desired. Add minced garlic 30 seconds before adding the rest of the ingredients.
2. 2. Stir in undrained beans, puréed tomatoes, tomato juice, chili powder, sugar, red pepper, cumin, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes to 2 hrs. stirring occasionally.
3. 3. Serve with shredded cheese and your choice of toppings.