Nothing says fall like a bowl big of chili! 🌶️ This classic chili recipe is one of the best I’ve ever made. I used half smoked paprika and half chipotle chili, which gave it such a deep, delicious flavor. If you like more of the classic taste, then just use the regular versions. Serve this with some honey cornbread and you’ve got a 10/10 meal! I know I’m going to get a lot of debate on this so I’m just gonna open it up for discussion: Beans or No Beans? Let me know if you make this! Here’s how I did: 1 T Olive Oil 1 yellow onion, diced 1 jalapeño, seeds removed, diced 6-8 garlic cloves, to taste 4.5oz tomato paste 1lb lean ground beef 1lb hot or mild Italian sausage 2 T chili powder 1 T chipotle or ancho chili powder (optional, you could use 3T of regular chili powder) 2 T cumin 1 T paprika (1/2 half smoked, optional) 1/2 T oregano 1 t Garlic powder 1 t Onion powder 1 T sugar 1/2 T salt 1 t mustard powder 1 t black pepper 1/2 T cocoa powder 8 oz tomato sauce 1 4oz can green chilies 1 10oz can rotel 1 14.5 oz fire roasted tomatoes 1 can Bush’s chili pinto beans (I couldn’t find the Bush’s Chili Magic Campfire Style, but if you can USE THOSE!) 1 can Bush’s chili kidney beans 1 cup beef broth (omit if you want the chili to be thicker) 1 cup modelo negro Splash of Worcestershire Splash of balsamic vinegar Toppings: cheddar cheese, sour cream, green onion, lime 1. In a large dutch oven or soup pot, heat your olive oil over medium heat. Add in your onion, jalapeño, and a pinch of salt. Cook for 4-5 minutes. Throw in your garlic and cook until fragrant, another minute. 2. Add in your tomato paste and stir. Cook for a few minutes. Add in your ground beef and Italian sausage. Break up with a wooden spoon or meat chopper. Add in all of your seasonings and stir to combine. Cook for about 8 minutes. Adding in your seasonings here will amp up their flavor. 3. Add in the remainder of your ingredients, cover and simmer for 1-2 hours, or however long you have patience for (low and slow, the longer the better). Stirring occasionally. Keep an eye on the chili while it cooks, if it looks too thin, take the lid off and simmer until the liquid has evaporated to your liking. I simmered mine with the lid on for 40 minutes, then another 40 with the lid off. 4. Taste and adjust seasonings if needed. Top with sour cream, cheddar cheese, and green onion. Serve with cornbread and enjoy! Mini @OLIPOP cans are now available @target 🤗 #olipoppartner