Serves 8

In the end, it’s not who wins or loses, but how good the chili is…….make Black Bean Chili several days in advance. Adjust the spices to your taste- this recipe is a starting point for a nice mild chili. If you can find “fire roasted” tomatoes, try them- they add a nice, smoky flavor. Cool the chili before refrigerating, and then reheat just before serving. Serve in coffee mugs or use disposable hot/cold cups for easy clean up.

1 pound ground beef (may also use ground turkey or chicken)
1 pound hot Italian sausage, casings removed
2 tablespoons olive oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped
1-2 jalapeno peppers, seeded and minced
3 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon oregano
1 bay leaf
2 tablespoons ground cumin
1 14.5 ounce can diced tomatoes
1 14.5 ounce can crushed tomatoes
1 14.5 ounce can beef broth
2 14.5-ounce cans black beans, rinsed and drained
Salt and pepper to taste
Garnish: Sour cream, shredded Monterey Jack, tortilla chips
In a Dutch oven, heat oil over medium high heat. Add ground beef and sausage; crumble and cook until browned. Drain excess fat. Add onions, red bell pepper, jalapeno pepper and garlic; sauté until onions are tender. Stir in chili powder, oregano, bay leaf and cumin; cook about 1 minute or until fragrant. Stir in tomatoes and beef broth; bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently. Stir in black beans; simmer 15 minutes more. Season with salt and pepper. Serve with sour cream, shredded cheese and tortilla chips.