Ingredients
1-1/2 pounds ground beef1-1/2 pounds bulk Italian sausage3 cans (14-1/2 ounces each) stewed tomatoes2 cans (16 ounces each) kidney beans, rinsed and drained1 cup chopped onion1 large green pepper, chopped1 can (6 ounces) tomato paste2 jalapeno peppers, finely chopped2 tablespoons chili powder2 tablespoons white vinegar1 tablespoon spicy brown mustard1 tablespoon dried oregano2 garlic cloves, minced1-1/2 teaspoons ground cumin1-1/2 teaspoons hot pepper sauce1 teaspoon salt1 teaspoon paprikaSour cream, optional
Preparation
In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.
