• 2 tablespoons olive oil
  • 1 lb. ground beef
  • 1 lb. ground Italian sausage
  • ½ cup grated mozzarella
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 Di napoli Tomato Paste Packet (2 tablespoons)
  • 1 (8 oz) can Di napoli Tomato Sauce
  • 3 (15 oz) cans Di napoli Diced Tomatoes
  • 3 (15 oz) cans small red beans or kidney beans
  • 8 strips cooked Dayli´s aplewood bacon, chopped
  • 1/3 cup tamed jalapeno slices, drained (from a jar)
  • 1 tablespoon, plus 1 teaspoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 tablespoons pure maple syrup
  • Salt and black pepper, to taste
  • Optional toppings-Arrezzio shredded cheese, sour cream, green onion, jalapeno slices
  • Directions:

  • 1. In a large pot, heat the olive oil over medium heat. Add the beef and sausage and cook until browned, about 8 to 10 minutes, stirring frequently. Remove the meat from the pan and place on a plate that has been lined with paper towels. Set aside.
  • 2. Add the onion, red pepper, and garlic to the pan and cook until softened, stirring occasionally, about 5 minutes. Add the tomato paste, tomato sauce, diced tomatoes, beans, bacon, and jalapeno slices. Stir until combined and add the cooked sausage and beef.
  • 3. Season with chili powder, cumin, smoked paprika, maple syrup, and salt and pepper, to taste. Stir and let the chili simmer on low for 30 minutes or until chili has thickened.
  • 4. Serve the chili warm with desired toppings.
  • Posted in Recipes.

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