Meaty Chilli/Chili Beans (v1)

The night before, place the beans in a large stock pot, cover with water plus 2 inches. Cover and let soak overnight.

In the morning, cook the beans for about 1 1/2 hours, or until the beans are soft. Turn the heat off and keep covered until ready to use.

In a large dutch oven or cast iron pot, heat 1 tablespoon of garlic olive oil. Brown beef with 1/2 teaspoon of garlic salt. Remove and set aside.

In the same pan, add the ground beef and ground sausage and brown. Remove and put with the beef and set aside.

In the same pan, add the garlic olive oil, diced onions, diced peppers and garlic. Saute until onions become transluscent being careful not to burn the garlic. Add in the ground coriander and ground cumin seed and cook for 1 more minute.

Add back the beef to the pot and the following ingredients: chili powder, chipotle chili powder, hungarian paprika, dried cilantro leaves, dried oregano leaves, unsweetened cocoa, 1 1/2 teaspoon garlic salt, fire roasted tomatoes, diced tomatoes with green chilie, and 1 can of water. Bring to a boil. Reduce heat to low, cover and cook on low/simmer for 2 hours.

After 2 hours, add the brown sugar, tomato past, nutmeg, and worcestershire sauce. Bring to a boil. Reduce heat to low, cover and cook on low/simmer for 1 hour.

At this time, I removed 1/2 of the meat mixture and set it aside to use as a 'meat only' chilli. Then, drain the beans add to the remaining chilli in the dutch oven. Cook for another hour on low/simmer.

Taste and add salt and/or garlic salt as needed. I needed 1 1/2 teaspoons of garlic salt. Serve hot with cheese, sour cream, and/or diced onions if desired.