Tasty Tuesdays: Everything-But-the-Kitchen-Sink Chili

I posted this recipe last fall, but it's back on the dinner plans for this week and I thought I would update it with a better photo in honor of Tasty Tuesdays.  My hubby got on a huge chili kick last fall and really developed an wonderful recipe with all kinds of good stuff in it!!  I think you should try it~it's amazing!!   

Vince's Everything-But-the-Kitchen-Sink Chili

1 lb. ground beef

1 pkg. of smoked sausage, sliced

2 tbsp. olive oil

2 medium white onions, chopped

3 jalapeno peppers, chopped

3 garlic cloves, minced

2 tbsp. ground cumin

2 tbsp. chili powder

2 tbsp. smoked paprika

1 tsp. oregano

1 tsp. thyme

salt and pepper, to taste

2 tbsp. maple syrup

2 tbsp. dijon mustard

1 cup apple juice

2 (14.5 oz.) cans diced tomatoes

1 (14.5 oz.) can black beans, drained & rinsed

1 (14.5 oz.) can pinto beans, drained & rinsed

1 (14.5 oz.) can kidney beans, drained & rinsed

*****

In a Dutch oven combine the ground beef and the smoked sausage.  Brown, drain, and set aside.  In a separate skillet heat the oil, then add the onions, garlic, and peppers.  Saute about 4 minutes, then add the cumin, chili powder, paprika, oregano, thyme, salt, and pepper.  Next add in the maple syrup and mustard.  Mix well, then add to the meat mixture in the Dutch oven.  Add in the tomatoes, beans, and apple juice and mix well.  Let chili simmer for at least an hour.  Serve with some sour cream and shredded cheese.  (This tastes great made a day ahead and reheated).