Zesty Colorado Chili

• 1 pound Italian sausage links
• 1 boneless pork shoulder butt roast (1 pound)
• 2 pounds ground beef
• 2 medium onions, chopped
• 1 large green pepper, chopped
• 1 tablespoon minced garlic
• 1 can (29 ounces) tomato puree
• 1 can (28 ounces) diced tomatoes, undrained
• 1 cup beef broth
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 to 2 teaspoons crushed red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon hot pepper sauce
• 2 cans (16 ounces each) kidney beans, rinsed and drained

1. Cut sausage into 1/2-in. pieces. Trim pork and cut into 1/2-in. pieces.
2. In a 5-qt. kettle or Dutch oven, cook sausage, pork and beef over medium heat, until sausage and beef are no longer pink and the pork juices run clear; drain, reserving 1 tablespoon drippings. Set meat aside.
3. Saute onions, green pepper and garlic in reserved drippings until tender. Add the next 12 ingredients. Return meat to the pan; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the beans and heat through.

italian sausage, pork shoulder butt roast, ground beef, onions, green pepper, garlic, tomato puree, tomatoes, beef broth, pepper, brown sugar, cider vinegar, chili powder, ground cumin, red pepper, basil, oregano, hot pepper, kidney beans

Taken from www.tasteofhome.com/recipes/zesty-colorado-chili/ (may not work)