Spicy Red Chili

A winter storm is headed to Los Angeles tonight....that means just some cool temperatures and some rain but L.A. always braces for a big storm.  So I thought the perfect dish for dinner would be chili.  Love to curl up on the couch with a big bowl of spicy chili and catch up on the DVR.  This one pot dish is super easy to make and of course you can change up the ingredients to your liking.

Serves 8-10

1 medium onion, chopped
1 small red pepper, chopped
2 small gypsy peppers, chopped
1 lb. ground turkey
1 lb. ground mild pork sausage
3 cloves garlic, minced
2, 14.5 ounce cans Chili Beans (you could use kidney beans, northern beans and/or black beans)
1, 28 ounce can diced tomatoes
1, 8 ounce can tomato sauce
1, 7 ounce can diced green chilis
1, 6 ounce can tomato paste
1 can Rotel Mexican tomatoes
1 cup mushroom broth (or you could use beef broth)
3 Tablespoons Chili powder
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 Tablespoon Red chili flakes
1-2 Tablespoons Sugar
3 Tablespoons Red-wine vinegar
3/4 bottle of beer (I used a Hefeweizen)

1. In a large pot add about 1 tablespoon of olive oil.  Add the onion, peppers, turkey and sausage and cook at medium-high heat until meat has cooked through.
2. Add all other ingredients and bring to boil.  Simmer covered for at least 1 hour.  Sometimes I will cook the chili for up to 2-3 hours or until thick.  You may need to uncover it for a little bit for the liquid to cook off.
3.  Serve with cheese, sour cream and/or tortilla chips.  Enjoy!!

Please note:  This chili is better the second day after the flavors have blended together.  Leftovers are scrumptious!