Flag On The Play Chili W/ Garlicky Toast

• 3 tablespoons olive oil
• 2 large onions, finely chopped
• 1 T. garlic, minced
• 1 cup frozen green, red and yellow peppers strips, thawed
• 1 1/2 pounds ground turkey, pork or sirloin
• 4 Italian sausages, casings removed)
• 6 oz. can tomato paste
• 1/4 c. chili powder
• 2 T. cumin powder
• 1/2 jalapeno pepper, minced (add more if you want it hotter)
• 1 can 12 oz beer
• 1 cup black olives chopped
• 28 oz can crushed tomatoes
• 3 sprigs fresh oregano or 2 t dried
• 1 t. cinnamon
• 3 cups beans - kidney beans, pinto and cannelini cooked
• 1 loaf bread cut into 1 1/2" slices
• 2 cloves garlic halved
• olive oil
• 3 cups Monterey Jack cheese with jalapeno peppers, shredded (for garnish)

1. In large pot over medium-high heat add the olive oil, chopped onions and garlic, cook for a few minutes.
2. Add the peppers. Stir to prevent sticking.
3. Next add the ground round and Italian sausage, breaking up the meat. Cook until no longer pink, about 8 minutes.
4. Add tomato paste, chili powder, Cumin stir well.
5. Add minced jalapeno pepper, beer, black olives, tomatoes, cinnamon and oregano and bring the liquid to a boil. Lower the heat to medium-low, cover. Simmer 1 hour, stirring every 15 minutes to prevent the chili from sticking and burning. If the chili isn't bubbly turn up heat a bit.
6. Add beans and simmer for 10 minutes more, stirring often. Remove from grill and serve.
7. Garlicky Toast - slice bread into 1 1/2 inch slices. Grill until golden brown on both sides. Rub one side of each piece with garlic then brush lightly with olive oil. Serve with Chili

olive oil, onions, garlic, frozen green, ground turkey, italian sausages, tomato paste, ubc, cumin powder, pepper, beer, black olives, tomatoes, oregano, cinnamon, beans kidney beans, bread, garlic, olive oil, cheese

Taken from www.epicurious.com/recipes/member/views/flag-on-the-play-chili-w-garlicky-toast-50000212 (may not work)