Italian-Style Chili

• 2 tablespoons olive oil
• 1/2 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 medium onion, chopped
• 2 tablespoons fresh minced garlic
• 2 teaspoons dried red chili pepper flakes (to taste) (optional)
• 1 green bell pepper, seeded and chopped
• 1 (26 ounce) jar three-cheese pasta sauce (I use Classico brand four-cheese pasta sauce)
• 1 1/2 cups beef broth or 1 1/2 cups water
• 1 (14 1/2 ounce) can diced tomatoes
• 3/4 lb button mushroom (or to taste)
• 2 -3 ounces italian pepperoni, diced
• 1 tablespoon beef bouillon powder
• 1 -2 tablespoon chili powder (can use more)
• 1 -2 teaspoon cumin powder
• 1 (14 1/2 ounce) can kidney beans, drained and rinsed
• salt and black pepper (to taste)
• 1 cup shredded cheddar cheese
• cooked spaghetti
• parmesan cheese (to taste)

1. Heat oil in a large pot over medium heat.
2. Add in ground beef, Italian sausage meat, onion, garlic, chili flakes and bell pepper; cook until the meat is browned breaking up meat with a spoon while cooking; drain fat.
3. Add in spaghetti sauce, beef broth or water, tomatoes with juice, mushrooms, pepperoni, bouillon powder and chili powder and cumin; bring to a simmer over medium heat.
4. Reduce heat and simmer uncovered for 1 hour, stirring occasionally (add in a little more water or broth if the mixture is too thick).
5. After 1 hour of cooking season with salt and pepper and add in kidney beans, continue cooking for 30 minutes more (or a little longer).
6. At the end of cooking stir in the cheddar cheese or you may sprinkle on top in place of the Parmesan cheese.
7. Ladle on top of cooked spaghetti, then sprinkle with Parmesan cheese to taste.

olive oil, ground beef, italian sausage, onion, garlic, red chili pepper, green bell pepper, pasta sauce, beef broth, tomatoes, button mushroom, italian pepperoni, beef bouillon powder, chili powder, cumin powder, kidney beans, salt, cheddar cheese, parmesan cheese

Taken from www.food.com/recipe/italian-style-chili-247840 (may not work)