TEXAS "RED" CHILI:

Brown the sausage, dry, and set aside

Heat oil in a pot, and brown the beef.

Add the cooked sausage to the pot.

Add the onion and beef broth to cover the meat. Boil for 15 minutes. Add oregano and half of the cumin. Reduce heat to a light boil, and then add the garlic.

Combine the chile powders into a mixture, then add half of that mixture, and cook 15 minutes. Add the tomato sauce and diced tomatos and green chilis with the puree from the dried peppers, jalepeno's and chipotles.

Add the chicken broth for the desired consistency. Cook for one hour, stirring often.

Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat. Turn up the heat to a light boil add cayenne pepper, brown sugar, lime juice and salt.

Serve with rice and cornbread.

Note: a little secret is that Chili is more flavorable if it sits for a bit after cooking so the flavors combine...the old timers say its better the next day. I can never wait, I cook it then serve it right up, just make enough for the next day so you can see for yourself.