I made this chili for a chili contest at a frisbee golf tournament in the middle of January in PA. It was called the Ice Bowl and believe me, it definitely lived up to it's name. My chili tied for 1st place and helped to warm up a crowd of frozen, hungry (crazy??) frisbee golf players. Enjoy!! The year before, I won the soup contest with my Jambalya. I have also posted that recipe.
In large dutch oven, crumble and brown sausage. Remove from pan, leaving drippings.
Cut chuck into 1/2-inch cubes. Add oil to drippings from sausage and heat. Add beef and brown over medium-high heat. Remove meat and leave drippings in pot.
Add chili powder to drippings. Cook over medium heat, stirring constantly for 2 minutes. Add tomato paste, cook for 5 minutes, stirring constantly and scraping off bottom.
Return beef and sausage to pot. Stir in beef broth and all remaining ingredients. Bring to a boil, reduce heat to low simmer and cook, stirring occasionally for 1 and 1/2 hours uncovered.
This can be made ahead of time and warmed up before the game. It tastes even better the next day. Try serving it with cornbread!
I am one of those cooks that rarely measures anything. I use the recipe as a guide and adjust seasonings according to my taste. I like chili with a kick, so I always add more cayenne. If chili is too thick (is that possible?) add small amount of water.