Ingredients

1 lb. ground beef

3-4 links of chirizo (casings removed)

3-4 serano peppers

3-4 small sweet peppers

3 Chipotle chili peppers in adobo sauce,
chopped

1 heaping Tbsp Adobo sauce from the canned
chipotle peppers

1 medium onion, chopped

3 15oz. canned diced tomatoes for chili

1 14oz. can stewed tomatoes

1 15oz. can tomato sauce, plus 1/2 can measurement of water (if desired)

1 15oz. can black beans, drained and rinsed

1 16oz. can dark red kidney beans, drained and rinsed

2 Tbs chili powder

2 Tbs cayenne powder

2 Tbs hot sauce (prepfer Jamaican Hell Fire)

1 Tbs sugar

Salt and pepper to taste

Instructions

In a large deep skillet over medium hight heat, brown all the meats until cooked through about 5-7 minutes. In the meantime, chop the peppers and onion and set aside. Once cooked, transfer meats to a 4-5 quart stock pot over medium low heat. Add all canned tomatoes and sauce plus the additional 1/2 can measurement of water and 1 Tbs of adobo sauce, stir to combine and continue to simmer. Add the chopped peppers, onions, and drained beans along with all spices, hot sauce and Tbs sugar. Test taste for salt and pepper as needed. Raise heat and bring chili to a boil then reduce heat to simmer on medium-low heat for 3-4 hours until peppers and onions are soft and all the ingredients have had time to melt and marry. Serve hot topped with sour cream and chopped green onions (if desired) and tortilla chips. Enjoy!

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