My office is cold. Very, very cold. It’s 85 degrees in Orlando, but it’s 70 degrees in the office (and I happen to sit under the vent. Yay, me!) To counter the cold, I’ve taken to wearing gloves, a jacket, and a jacketblanket (c). I drive home with the air conditioner off and with great appreciation for the Florida sun.  To warm up, I thought a nice of bowl of chili might be in order.

I took a hint from my Granny’s Lasagna recipe and combined beef with Italian sausage. There’s a mix of kidney beans and black beans. I wanted a bit of a kick, so I added Tabasco :).

Chili (with a bit of a kick)


  • 1 1/2 tbsps chili powder
  • 1 tsp cayenne
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • 1/4 tsp cumin
  • 1 tbsp minced garlic
  • 1 green bell pepper, minced
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp sugar
  • 16 oz can kidney beans
  • 1/2 cup black beans
  • 1 tbsp Tabasco/hot sauce
  • 8 oz ground beef
  • 4 oz Italian sausage
  • 12 oz tomato paste
  • 6 oz tomato sauce
  • 1 1/4 cup water
  • Shredded cheddar cheese, for topping
  • Corn, for topping


  1. Combine chili, cayenne, white pepper, black pepper, 1/4 tsp sea salt, and cumin in a small bowl. Set aside.
  2. Cook ground beef on stovetop and over medium-high heat until thoroughly cooked. Drain and set aside.
  3. Cook Italian sausage on stovetop and over medium-high heat until thoroughly cooked. Drain and set aside.
  4. Sautee green bell pepper, olive oil, minced garlic, sugar, and 1/2 tsp sea salt in a large dutch oven over medium heat until aromatic and soft (about 5 minutes).
  5. Add ground beef and Italian sausage to bell pepper/garlic mixture. Add the tomato sauce, tomato paste, hot sauce, and water. Add the chili/cayenne/etc mixture from step one and stir. Reduce to a low heat.
  6. Cook on the lowest heat setting for 20-45 minutes, stirring occasionally.
  7. Top with cheddar cheese and corn. Serve hot!