This recipe was created by the Grand Prize Chili Recipe Winner: Dave Kaiser of Edina, Minnesota.

Makes 8 servings

Ingredients

• 1 pound hot Italian sausage, casings removed
• 1/2 pound ground beef
• 1/2 pound ground pork
• 8 sweet cherry peppers, seeded, chopped
• 2 jalapeqo chiles, seeded, chopped
• 1 can (14-1/2 ounces) diced tomatoes in juice, undrained
• 1 can (6 ounces) tomato paste
• 1-3/4 cups water
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon cayenne pepper
• 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pinto beans
• 1 cup crushed tortilla chips
• 1-1-1/2 teaspoons salt
• Assorted garnishes: diced tomatoes, avocados, red onion, chopped cilantro, shredded cheese

Preparation

1. In a large pot over medium
2. high heat cook meats until browned, about 10 minutes; drain fat.
3. Stir in cherry peppers and chillies and cook 3 minutes longer. Stir in tomatoes and liquid, tomato paste, water, chilli powder, onion powder, coriander, white and cayenne pepper.
4. Heat to boiling; reduce heat, cover and simmer, 15 minutes.
5. Stir in beans and tortilla chips. Season to taste with salt. Ladle chilli into bowls and serve with assorted garnishes.