1. Preheat a large pot to medium-high heat with 1 Tbsp grass-fed tallow or avocado oil. Add the diced onion and bell pepper and sauté for 5 minutes. Incorporate the diced mushrooms and sauté another minute. Season with 1/2 tsp of salt.
2. Add the ground beef and sausage and cook for 6-8 minutes until cooked through, breaking it up as it cooks. Season with 1 Tbsp chili powder, 1 tsp salt, 1/2 tsp smoked paprika, and 1/2 tsp of salt. 
3. Turn the heat to low. Add the crushed tomatoes and the broth. Stir together then let it simmer for 5-10 minutes to incorporate the flavors if you have the time. 
4. Serve with desired toppings.

Notes:

• I like using 1 cup of broth, but you can add more or less according to your own preference for how thick the chili is. And if you’re not sure, then start small and add from there!
• If you’ve made this recipe from my Autumn Harvest eCookbook, then you may remember that I also used to have 2 tsp of ground cumin in the recipe. If you like it that way, then feel free to continue to add it! You can also use just plain ground sausage instead of italian if desired.