Ingredients

　　3 pounds ground chuck

　　1 pound hot bulk sausage

　　3 medium onions, chopped

　　4 cloves garlic, minced

　　1/4 cup chili powder

　　2 tablespoons all-purpose flour

　　1 tablespoon sugar

　　1 tablespoon dried oregano

　　1 teaspoon salt

　　Two 28-ounce cans whole tomatoes, chopped, with their juice

　　Three 16-ounce cans kidney beans, or Bush’s hot chili beans, drained

　　Combine the ground chuck, sausage, onions, and garlic in a Dutch oven. Cook over medium heat until the meat is browned; stir the meat to break it up as it cooks. Drain off the pan drippings. Stir in chili powder, flour, sugar, oregano, and salt, and stir well to mix. Cover, and simmer for 1 hour, stirring occasionally. Add the tomatoes, beans, and simmer for 20 minutes longer.

　　Paula Deen's Kitchen Classics