Chili Tonight, Hot Tamale

(My dad used to say that.) I was supposed to make this yesterday for dinner, but I ran late in getting everything together so I put it off until tonight. It turned cold again, so it's perfect. I'm glad I waited.

This is an old recipe from Southern Living. It's more of a Southwest Chili with lots of ingredients. I usually serve it over rice. Don't know how that originated, but it's a good mix. Serve with a dollop of sour cream and cheese if you like.

It's such an easy, one-pot recipe. Just be ready to fill your recycle bin with lots of cans! Here 'tis:

• 1 lb. ground beef
• 1 lb. Italian sausage (hot or mild)
  
• 1 medium onion, chopped
• 1 garlic clove
  
• 1 C water
• 1 16 oz. can crushed tomatoes, undrained
• 1 15 oz. can light red kidney beans, undrained
• 1 15 oz. can black beans, drained and rinsed
  
• 1 8 oz. can tomato sauce
• 1 6 oz. can tomato paste
• 1 8 oz. can whole kernel corn, drained
• 1 4 oz. can diced green chiles
• 2-4 T chili powder
• 1 T unsweetened cocoa powder
• 1 t ground cumin or cumin seed
• dash or two of ground red pepper
  

Saute onion and garlic in a little olive oil in stock pot until brown. Add meats and cook until brown and crumbly, drain. Add rest of ingredients and cook 15 minutes. (Add water for the consistency you prefer.)

Pretty simple, eh!