• 15 ml (1 tablespoon) olive or vegetable oil
• 1 onion, minced
• 3 cloves of garlic, minced
• 454 g (1 lb) ground beef
• 454 g (1 lb) spicy Italian sausage, raw
• 15 ml (1 tablespoon) Mexican chili powder
• 10 ml (2 teaspoons) ground cumin
• 10 ml (2 teaspoons) mild or hot smoked paprika
• 10 ml (2 teaspoons) dried oregano
• 5 ml (1 teaspoon) cocoa powder (see note)
• 5 ml (1 teaspoon) salt
• Freshly ground black pepper
• 1 can (796 ml) diced tomatoes
• 2 cans (540 ml each) black or red beans, rinsed and drained
• 1 liter (4 cups) beef broth
• 1 red bell pepper
• 1 orange bell pepper
• Juice from 2 limes (about 60 ml / ¼ cup)
• 60 ml (¼ cup) chopped fresh cilantro (leaves and stems)
• Grated Bergeron Seigneur de Tilly 18-month-old cheese
• Tortilla chips
• Lime wedges
• Fresh cilantro leaves

1. In a saucepan set over medium-high heat, heat the oil. Add the onion and garlic and cook, stirring, for 5 minutes.
2. Add the ground beef and cook it completely, breaking it up with a wooden spoon.
3. Remove the sausage meat from the casings (discard the casings) and add it to the saucepan. Cook the sausage meat completely, breaking it up with a wooden spoon.
4. Add the chili powder, smoked paprika, oregano, cocoa powder, salt, and ground pepper. Continue to cook for 2 minutes, stirring.
5. Add the diced tomatoes and 750 ml (3 cups) of beef broth. Mix well and bring to a boil.
6. While the chili is heating, measure 250 ml (1 cup) of beans. Mix these beans with the remaining beef broth and puree them using an immersion blender or a food processor (this puree will give the chili a rich and creamy texture).
7. Add the bean puree to the saucepan, along with the remaining beans and diced bell peppers. Mix well and bring to a boil.
8. Reduce the heat and simmer for 45 minutes, stirring occasionally, until the chili is thickened.
9. Stir in the cilantro and remove from heat.
10. Serve each portion of sausage chili generously topped with grated Bergeron Seigneur de Tilly 18-month-old cheese, tortilla chips, lime wedges, and fresh cilantro leaves.

Note: Cocoa powder is an ingredient used in Mexican cuisine to enhance the flavor of certain simmered dishes. It’s a simple trick that adds delicious depth to the taste of this chili! If you don’t have cocoa powder on hand, you can simply omit it.