28ozwhole canned tomatoes(I used Tuttorosso Peeled Plum Tomatoes)
12ozTomato Paste(I used two 6 oz cans Tuttorosso Tomato Paste)
48ozcanned kidney beans,drained and rinsed
3cupswater(add more if needed)
Heat a large pot over medium heat. Add the meats, pepper, and onion, and cook until the meat is browned and the vegetables are tender. Drain any collected grease and liquid, if desired.
Add the garlic and cook for another minute or two.
Stir in the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper.
Add the chilies, tomatoes, tomato paste, kidney beans, and about two cups of water, and simmer on low for at least 2 hours, or put into a crockpot on low for at least 4 hours. Add additional water, as needed to achieve desired consistency.
Serve with desired optional toppings.
This chili freezes well, or can be made the day before and reheated.