Chef Jeff's (and Catine's) Chili

This chili is hot and spicy!  If you don't like spicy foods, skip the serrano chili peppers and habanero pepper.

Ingredients

1 lb ground sirloin

1 lb hot italian sausage

2 cups chopped onion

6-8 cloves garlic, chopped

1 green pepper, chopped

2 jalepeno peppers, chopped w/ seeds of one pepper

2 serrano chili peppers, chopped w/ seeds of one pepper

1 habanero pepper, chopped w/o seeds

1 bunch cilantro, cleaned and chopped

1 15oz can diced tomatos

1 15oz can dark red kidney beans, rinsed

1 150z can tomato sauce

1 8oz can tomato paste

1/2 can (7.5oz) water

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon Emeri's Essence

1 teaspoon garlic powder

salt/pepper to taste

Garnish

Cooked white rice (optional)

Green onions, chopped

Sour Cream

Shredded cheddar cheese

Remove sausage from casings.  Brown ground sirloin and sausage over medium heat in a large pot, making sure to crumble sausage.  Drain grease.

Add garlic, onion, green pepper, jalapeno peppers, serrano peppers,  habanero pepper, and cilantro to the pot.  Stir to combine and cook for 5-10 minutes until vegetables begin to soften.

Add diced tomatos (with can juices), kidney beans, tomato sauce, tomato paste, and 15 ounces of water to pot.  Add cumin, chili powder, Essence, garlic powder, salt, and pepper.  Stir to combine.

Simmer, covered, over low heat for 2 hours.  Add more tomato sauce or water if chili begins to dry out.  If chili is too moist, remove the lid for a while.

When done, serve chili in bowls over rice (optional).  Garnish with cheese, green onions, and sour cream.