All American Chili

6 ozs hot turkey Italian sausage
2 cups finely chopped onion
1 cup finely chopped bell pepper
8 garlic cloves, minced
1 lb ground beef
1 jalapeno pepper, finely chopped
2 Tbsp chipotle chili powder
2 Tbsp brown sugar
1 Tbsp ground cumin
3 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp salt
2 bay leaves
2 (12 0z) cans V-8 juice
2 (28 oz) cans petite diced tomatoes, undrained
2 (15 oz) cans pinto beans (black beans, kidney beans can be substituted)
1/2 cup shredded cheese

Heat a large pot over medium-high heat. Remove casings from sausage. Add sausage, onion and next 4 ingredients (through jalapeno) to pot. Cook 8 minutes or until sausage and beef are browned. Stir to crumble. Add chili powder and next 7 ingredients (through bay leaves) and cook for 1 minute, stirring constantly. Add juice, tomatoes, and beans. Bring to a boil. Cover and reduce heat. Simmer 1 hour, stirring occasionally. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves. Ladle into bowls and top with 1-2 Tbsp cheese.
Note: Like most chilis, the flavors develop if allowed to sit in the refrigerator overnight and serve the next day.
Yield: 8 servings