2 17-oz. pkgs. refrigerated cooked beef roast au jus
2 28-oz. cans diced tomatoes, undrained
1 large onion, chopped
1 medium green sweet pepper, chopped
1 medium red sweet pepper, chopped
1 fresh jalapeno chile pepper, seeded and chopped
1 Tbsp. hot chili powder
1-1/2 tsp. ground cumin
1-1/2 tsp. bottled minced garlic
8 oz. bulk hot Italian sausage
1/2 of a 6-oz. bar milk chocolate or dark chocolate, cut up
1 cup frozen whole kernel corn
2 22- to 30-oz. cans chili beans with chili gravy
Shredded cheddar cheese (optional)
Corn chips (optional)
Remove beef from packages and reserve drippings. Chop beef; cover and refrigerate until needed. In 6-quart Dutch oven, combine reserved drippings, tomatoes, onion, sweet peppers, jalapeno pepper, hot chili powder, cumin and garlic. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally.
2. In medium skillet, cook sausage until no longer pink; drain off fat.
3. Add chocolate to tomato mixture, stirring until melted. Add chopped beef, sausage, corn, and chili beans. Cover and simmer for 30 minutes more, stirring occasionally.
4. If desired, top each serving with cheese and corn chips. Makes 12 servings.