The best chili you will ever have

Being from Oklahoma, I have had A LOT of chili. In almost every town I lived in, a chili cook off was part of the way we celebrated that we were southern. Of course, I have been up north and have been west and east, and no one makes a pot of chili like a southerner. If you love a hot bowl of hearty chili and know what amazing is, then I promise that this will be the best chili you will ever have.

So, this is my chili. This doesn't come from a packet or a pre-mixed anything. This isn't some recipe you will find anywhere else in the world. This is simply a delicious pot of chili made by yours truly. This recipe serves: 4- 8 people

What you will need:

• 3lbs sausage (You can use whatever kind you want, even turkey sausage but I suggest getting a mild sausage)
• 2 lbs ground beef
• 1 cube beef bouillon
• 3 cans diced tomatoes
• 1 head of garlic
• 16 oz broiler onions (You could just use 2 - 3 regular onions)
• 1 (16oz) can of black beans
• 1 (16 oz) can red kidney beans
• 1 can green chilies or salsa verde sauce
• 1 can diced tomatoes and green chilies 
• 2 tbsp chili powder
• 3 tsp garlic powder
• 2 tbsp cayenne pepper
• 3 tsp paprika
• salt and pepper
• olive oil

Ohhhh...just trust me, this is going to be delicious.

Let's get started:
One of the wonderful things about this recipe is that your meat does not have to be thawed out. You can start this chili with your very frozen blocks of meat. Yay!

1. Find the largest pot you have an set it aside on the stove top.
2. Peel and chop your broiler onions. You want them pretty small so a thorough chop is needed. 
3. Add your onions, green chili or green chili sauce, your beef bouillon cube, and can of tomato and green chili mix to your pot on a medium low heat for about 20 minutes.
4. Cut the top of your garlic head off.
5. Pour a generous amount of olive oil in, with all the skin still on, and sprinkle with salt and pepper.
6. Wrap in tin foil and bake in the over at 350 for 20-30 minutes, until when you squeeze it, it is very soft.
7. Once your onions have cooked down a bit with some of your tomatoes and green chilies, add in your ground beef, sausage, the rest of your tomatoes, all of your spices, plus some pepper to taste and about 1tbsp salt. Continue to cook this on a medium low heat, stirring gently and infrequently. If your chili is at a hard boil, the temperature is too high.
8. Once your garlic is cooked until soft, take it out of the oven and let it cool for about 5 minutes. Then simply squeeze out the roasted garlic into your chili. 
9. Cook chili on a low heat for about 2-4 hours, stirring very gently and not often. This prevents your meats from breaking up too much.
10. After cooking your chili, strain and rise both cans of beans and add them to your chili. Continue to cook at a low heat for another hour or so. 

• Cooking slowly ensures all your flavors blend and all your ingredients cook thoroughly. The oils from the sausage will blend in with your ingredients and sent that delicious flavor throughout.

Okay, so your chili should be done and it should smell just heavenly. I would serve this with croutons, in a bread bowl, with crackers or some kind of bread, either way, top this with some very sharp cheddar cheese.

This chili freezes really well and is simple to reheat. I keep a frozen container of it in the fridge to throw in an omelette or to reheat on a chilly (get it?) day.

I really hope you enjoy this. I know writing out this recipe has made my mouth water.