INGREDIENTS
- 1 lb ground beef
- 1 (14 ounce) package andouille sausage, (or smoked sausage for less spicy version -see note)
- 1 lb Italian sausage
- 1 cup diced yellow onion
- 2 cups low-sodium beef broth
- 1 (14 ounce) can Italian diced tomatoes
- 1 (10 ounce) can Rotel diced tomatoes and chilies
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- OPTIONAL TOPPINGS
- cheese
- sour cream
- chives
- bacon
- boiled eggs
INSTRUCTIONS
- Brown the ground beef, Italian sausage and onions together until no longer pink. Add to a large pot with all of the remaining ingredients and bring to a boil.
- While that begins to boil, chop the andouille sausage and sauté in the pan you just used to brown the beef and sausage, add to pot. Reduce the temperature to low and simmer for 15 min. Top with your favorite toppings. Store leftovers in an airtight container.
