Boulder Chili

1 pound lean ground beef

1 pound "Jimmy Dean" pork sausage

1/2-3/4 cup chopped onion

4 or 5 cloves of garlic, pressed

1 6 oz can tomato paste

1 tablespoon prepared powdered chile mix

1 tablespoon Dijon mustard

1 1/2 teaspoons salt

1 14 1/2 ounce can plum tomatoes, chopped

1 tablespoon Italian herb seasoning

1 15 ounce can chili, no beans

1/2 cup chipotle chili gravy

1/4-1/2 cup water

Saute the beef, sausage, onion, and garlic over medium heat until the beef and sausage are just browned and the onion and garlic are tender. Turn the hear down to low and add the tomato paste, chile mix, justare, salt, tomatoes, herb seasoning, can of chili, and chipotle gravy. Pour 1/4 cup of the water into the chili can and scrape down the sides, then pour into the meat mixture. If the mixture is too thick, add the extra water. Heat in a crock pot on high, stirring occasionally until bubbly, then turn down to low. Serve when ready. Great over rice, hot dogs, corn, corn chips, or what ever takes your fancy! Can top with cheddar or mexican cheese.

Mischell Shapiro