Michelle's Chili

• 1 lb ground chuck
• 34 lb andouille sausage, casing removed
• 12 lb Jimmy Dean sausage
• 2 onions, diced
• 1 green bell pepper, diced
• 1 (14 ounce) can rotel, mild
• 2 (8 ounce) cans tomato sauce
• 1 12 teaspoons garlic powder
• 1 tablespoon cumin
• 3 tablespoons chili powder
• 1 teaspoon oregano
• 1 12 teaspoons salt
• 12 teaspoon ground cayenne pepper
• 12 teaspoon paprika (smoked if you can find it)
• 1 teaspoon cocoa powder
• 1 (14 ounce) can pinto beans, drained and rinsed
• 1 (14 ounce) can black beans, drained and rinsed
• 1 cup water
• 12 black coffee
• 1 teaspoon better than boullion beef base

1. Cook meats with onions and bell pepper in dutch oven until meat is no longer pink, breaking up meat as you cook.
2. Drain excess grease and add the rest of the ingredients except for the beans.
3. Bring to a boil.
4. Add beans, cover and simmer 1 1/2 hours.

ground chuck, andouille sausage, sausage, onions, green bell pepper, tomato sauce, garlic, cumin, chili powder, oregano, salt, ground cayenne pepper, paprika, cocoa powder, pinto beans, black beans, water, black coffee, better

Taken from www.food.com/recipe/michelles-chili-471831 (may not work)