In a kettle cook the onion in the oil, covered, over moderately low heat, stirring occasionally, until it is softened. Add the garlic, and cook the mixture, stirring, for 1 minute. Add the ground beef and sausage and cook it over moderate heat, stirring and breaking up the lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the cocoa powder, the paprika, the oregano, the red pepper flakes, and the bay leaf and cook the mixture, stirring for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally for 1 hour and 15 minutes, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and freshly ground black pepper to taste. Simmer the mixture, uncovered, stirring occasionally, for 15 minutes, or until the green peppers are tender, and discard the bay leaf. The chili will improve in flavor if cooled completely, uncovered and chilled, covered overnight. Add more water if necessary when reheating the chili. The chili may be made 3 days in advance and reheated.
When I make this for myself, I replace the ground beef with ground bison. To make this spicier, select a spicy ground sausage. Personally, I serve mine over white rice, but that's just the quarter Filipino in me.
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|Serving Size: 1 Serving (755g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 537 (63%)|
|Amt Per Serving||% DV|
|Total Fat 59.7g||80 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 161.8mg||50 %|
|Sodium 2110.1mg||73 %|
|Potassium 1516.6mg||40 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 21.9g|
|Protein 46.9g||67 %|
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Calories per serving: 850
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