In a large pot, brown the ground beef and sausage over medium-high heat. As the meat cooks, break it up with a wooden spoon until it’s no longer pink. Use a slotted spoon to transfer the cooked meat to a plate and set aside. Reserve one tablespoon of the grease in the pot and discard the rest.
Add the onion and both bell peppers to the pot. Cook over medium-high heat until they soften, about five minutes. Stir often and enjoy the way the kitchen fills with the aromatic scents of cooking vegetables.
Stir in the garlic and cook for one minute. You’ll notice the aroma intensifying, which is a sign you’re on the right track.
Now, add the fire roasted tomatoes (with juice), tomato sauce, tomato paste, beef broth, chili powder, cumin, salt, smoked paprika, oregano, and black pepper. Stir everything together until well combined.
Return the cooked meat back into the pot and stir well. Allow it to simmer on low heat for thirty minutes, stirring occasionally.
After thirty minutes, ladle the chili into bowls. It’s warm and inviting, just waiting for your choice of toppings.
