|Mild pork sausage||1 Pound|
|Ground chuck||1 Pound|
|Chopped onion||2 Cup (32 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Tomato sauce||15 Ounce (1 Can)|
|Canned beef broth||1 Cup (16 tbs) (Ready To Serve)|
|Water||1 Cup (16 tbs)|
|Chunky salsa||1 Cup (16 tbs) (Commercial)|
|Chili powder||2 Tablespoon|
|Ground cumin||1⁄4 Teaspoon|
|Canned red kidney beans||30 Ounce, drained (2 Cans, 15 Ounce Each)|
|Unsweetened chocolate square||1 Ounce, grated (1 Square)|
Combine first 5 ingredients in a large Dutch oven.
Cook over medium heat until meat is done and vegetables are tender, stirring until meat crumbles.
Drain well, and return to pan.
Add tomato sauce and next 7 ingredients; bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Stir in beans and grated chocolate; cook, uncovered, an additional 5 minutes.
Spoon chili into individual serving bowls.
If desired, top with cheese, sour cream, green onions, olives, and salsa.