Rachel’s All-American Meat Lovers Chili

6 Ounces Italian Sausage

1 Pound Round Steak, chopped into even bite sized pieces

2 Pounds Ground Sirloin

2 Cups Chopped Yellow Onion

1 ½ Cups Bell Pepper (Combination of Red and Green)

8 Cloves of Garlic (Minced)

2 (28 Ounce) cans of chopped tomatoes with their juice

2 Tablespoons Chili Powder

1 Tbs Ancho Chili Pepper

1 Tbs Cumin

3 tsp Tomato Paste

1 tsp Dried Oregano

½ tsp Fresh Ground Pepper and ½ tsp Salt (adjust to your taste)

2 Bay Leaves

¼ cup red wine (optional…but highly recommended)

1. Heat a large pan over medium-high heat. Remove casings from sausage. Add all the meat, onion, bell pepper, and garlic to pan. Cook until meat is browned, stirring to crumble.
2. Add chili powder, ancho chili pepper, cumin and tomato paste, oregano, salt, pepper and bay leaves. Cook 1 minute , stirring constantly. Stir in wine and tomatoes and bring to boil.
3. Transfer to crock pot and let cook for 6 hours on low (or cook uncovered on the stove for a half hour, stirring occasionally)
4. Discard bay leaves and serve