Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add ground beef and sausage and cook until browned, breaking up the meat with a spoon as it cooks.
- Drain any excess grease from the pot.
- Add onion, bell peppers, and garlic to the pot and cook for 5-7 minutes, or until softened.
- Stir in crushed tomatoes, diced tomatoes, green chilies (if using), beef broth, chili powder, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until thickened.
- Season with salt and pepper to taste.
- Serve hot, with your favorite low-carb toppings such as shredded cheese, sour cream, and avocado.
Variations:
- For a thicker chili, you can mash some of the cooked beans with a fork before adding them to the pot.
- You can also add other vegetables to this chili, such as zucchini, mushrooms, or cauliflower.
