Southwestern Chili

• 1 pound mild pork sausage
• 1 pound ground chuck
• 2 cups chopped onion
• 1 cup chopped green pepper
• 3 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 cup canned ready-to-serve beef broth
• 1 cup water
• 1 cup commercial chunky salsa
• 2 tablespoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (15-ounce) cans red kidney beans, drained
• 1 (1-ounce) square unsweetened chocolate, grated
• Shredded Cheddar cheese (optional)
• Sour cream (optional)
• Chopped green onions (optional)
• Sliced ripe olives (optional)
• Commercial chunky salsa (optional)

1. 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.
2. Spoon chili into individual serving bowls. If desired, top with cheese, sour cream, green onions, olives, and salsa.

pork sausage, ground chuck, onion, green pepper, garlic, tomato sauce, beef broth, water, chunky salsa, chili powder, ground cumin, salt, pepper, red kidney beans, chocolate, cheddar cheese, sour cream, green onions, olives, chunky salsa

Taken from www.myrecipes.com/recipe/southwestern-chili-0 (may not work)