Mandy's Sweet Heat Chili

First of all Happy New Year!!! The holiday season has distracted me with real life things for the past two weeks and I've neglected you dear readers, but I am back! I hope you rang the new year in with style because we are now all back to the grind. After the holidays I always fall a little bit into a funk. On one hand I'm exhausted from the crazy schedule, but on the other I am a little sad that the radio stations have stop playing Christmas music. Also the prospect of three more months of snow really puts a damper on things. This melancholic combination and a need for warmth puts me in the mood for some serious comfort food, and what is more comforting than a hot bowl of flavorful chili? Not much, maybe some mac'n'cheese.

This recipe is perfect for watching Sunday's football game or on those busy week nights as we fall back into our hectic everyday lives. I developed this recipe by taking parts of chili recipes I've made over the years and ideas gathered through Pinterest in my down time. This chili is sweet and packs a punch of heat for an irresistibly savory combination.

Mandy's Sweet Heat Chili

 Serves 8-10

You will need:

Ingredients

16 oz can kidney beans

16 oz can canellini beans

2 tbs grape see oil

2 medium onions, chopped

2 green peppers, chopped

1 lb ground beef

1 lb Italian sausage, taken out of its casings (I used turkey sausage)

12 oz tomato paste

2 tbs Worcestershire sauce

1 & 1/2 cups brown sugar packed

4 tbs chili powder

2 tbs cumin

2tbs dried oregano

1 tbs paprika

1 tsp cayenne pepper

1 tsp baker's unsweetened cocoa powder

1/2 tsp cinnamon

1 tsp sea salt

28 oz can crushed tomotoes

28 oz can tomato sauce
For garnish
Sour cream (greek yogurt is an excellent substitute)
Shredded jack cheese
Sliced green onion

Equipment

Dutch oven (I used a cast iron one)

Large crock pot (AKA slow cooker)

Rinse a 16 oz can of kidney beans and a 16 oz can of cannellini beans, place in a large crock pot (make sure it is off! You will turn it on at the end of the recipe). In a dutch oven, put 2 tbs of grape seed oil (I'm partial to this kind) with 2 chopped medium onions and 1 lb of ground beef on medium high heat. Once the beef is browned and the onions are translucent, transfer the beef & onion mixture to the crock pot with the beans. Next in the same dutch oven, cook 2 chopped green bell peppers, 1 lb of Italian sausage out of its casing, and 3 minced garlic cloves. When the sausage is almost completely browned, stir in 12 oz of tomato paste and 2 tbs of Worcestershire sauce. You want to cook this for 1 to 2 minutes more to release the flavors of the tomato paste. Now transfer the sausage mixture to the crock pot. Then directly into to the crock pot, add 1 & 1/2 cups of packed brown sugar, 4 tbs of chili powder, 2 tbs of cumin, 2 tbs of dried oregano, 1 tbs of paprika, 1 tsp of cayenne pepper, 1 tsp of baker's cocoa powder, 1/2 tsp cinnamon, and 1 tsp sea salt. Carefully mix the spices with the rest of the beef, sausage and beans. Now add a 28 oz can of crushed tomotoes and a 28 oz can of tomoto sauce, mix with the contents of the crock pot. Now is when you want to turn the crock pot on, put on Low setting for 6-8 hours or High setting for 3-4 hours. I suggest serving it with shredded jack cheese, sour cream and sliced green onions.