I make this recipe sometimes with just all ground beef for those that have a more frugal budget and it tastes just as amazing but I am posting it the way I make it most of the time.
1 large onion, chopped
1 bell pepper, chopped
4 Tbsp. butter
2 Tbsp. EVOO
2 lbs. ground beef
2 lbs. mild Italian sausage
2 lbs. chuck roast, cut into cubes
In a large stock pot add butter and EVOO and melt over a medium-high heat. Add the chuck roast cubes, salt and pepper liberally. Brown meat until nice and caramelized, about 8-10 minutes. Turn heat down to medium and add the onion, bell pepper, ground beef (salt and pepper) then and sausage. Brown meat until ground beef and sausage are cooked through and onions and bell pepper are tender.
4 cans (14-16 oz) stewed tomatoes, do not drain
1 cup hot water
2-4 packages of Chili-O mix, depending on your taste preferences
3 cans dark red kidney beans
3 cans pinto beans
Mix well to combine all the flavors, turn heat to low and cover. Let it go, stirring occasionally until the chuck roast is tender, about 2 hours. Right before serving add a bag of frozen corn (or not). Serve with sour cream, shredded cheddar and chopped onion. Yum!!!!!
*If you want a quicker chili leave out the chuck roast and this can be on your dinner table in 45 minutes.