Type what you have

Ingredients

• ✓ sausage
• pie crust
• mustard

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound sausage onto each pie crust. Flatten sausage down with a spatula. Roll pie crust mixture up like a jelly roll. Slice roll into 1/2-inch circular pieces.
3. 3 Bake for 18 minutes or until sausage is cooked.

By Cindy Whaling

Ingredients

• ✓ sausage
• brown sugar
• applesauce
• onion

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large skillet, fry sausage until it is browned. Drain well. Cut the sausage into bite-size pieces.
3. 3 In a small casserole dish, combine sausage, brown sugar, applesauce, and onion.
4. 4 Bake at 325 degrees F (165 degrees C) for 45 minutes. Serve with toothpicks for easy nibbling.

By Jim Mihalski

Ingredients

• ✓ sausage
• olive oil
• black pepper
• sage
• all-purpose flour
• milk

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.
2. 2 Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.

By d_lewis

Ingredients

• ✓ sausage
• tomato
• green chile pepper
• cream cheese

Instructions

1. 1 In a large skillet, cook sausage over a medium heat until browned and cooked through.
2. 2 Mix tomatoes and cream cheese into the skillet. Stir and continue cooking mixture over a medium heat until cheese has melted.

By Eric Hallett

Ingredients

• ✓ sausage
• potato
• salt
• black pepper
• chive

Instructions

1. 1 Cut red potato into spirals using a spiralizer. Dip into a bowl of cold water; rinse and transfer to a microwave-safe bowl.
2. 2 Cook potato spirals in the microwave on high for 1 minute. Blot with paper towels to remove any moisture.
3. 3 Remove sausage from its casing and shape into 2 balls; press into round discs.
4. 4 Heat a nonstick skillet over medium heat. Add 2 round piles of potato spirals. Season with salt and pepper. Top each pile with a sausage disc and press down firmly with a spatula to make thin patties. Cook until well browned, about 4 minutes per side. Garnish with chives.

By Deb C

Ingredients

• ✓ sausage
• stuffing mix
• cranberry sauce
• maple syrup
• salt
• pepper

Instructions

1. 1 Prepare stuffing mix according to package directions.
2. 2 Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.

By Kitty

Ingredients

• ✓ sausage
• ground beef
• onion
• processed cheese food
• oregano
• worcestershire sauce
• rye bread

Instructions

1. 1 Preheat the broiler.
2. 2 Place ground beef, sausage and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown and onions are soft. Drain liquid.
3. 3 Mix in the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.
4. 4 If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.
5. 5 Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted.

By Candy

Ingredients

• ✓ sausage
• olive oil
• egg
• sweet potato
• salt
• pepper
• salsa
• avocado

Instructions

1. 1 Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
2. 2 While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
3. 3 Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
4. 4 While the eggs poach, cut the sweet potato into noodles using a spiralizer.
5. 5 Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
6. 6 Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
7. 7 Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.

By Eggland's Best

Ingredients

• ✓ sausage
• bacon
• butter
• parmesan cheese
• cheddar cheese
• egg
• heavy cream
• half and half

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook chopped bacon and sausage in a large skillet over medium-high heat, stirring often, until evenly browned and the bacon is crisp, about 10 minutes. Drain on a paper towel-lined plate.
3. 3 Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into bottom of the dish; top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
4. 4 Beat eggs, cream, and half-and-half together in a bowl; slowly pour over cheese and sausage.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool briefly before slicing and serving.

By Jim

Ingredients

• ✓ sausage
• acorn squash
• celery
• mushroom
• onion
• egg
• sour cream
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place squash halves, cut-side down, onto the prepared baking sheet. Bake in the preheated oven until tender, about 1 hour. Remove from the oven, turn squash halves over, and set aside to cool. Leave the oven on.
3. 3 Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove from the heat.
4. 4 Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.
5. 5 Return to the oven and bake until filling is cooked through, about 20 minutes.

By all_He_created_was_good

Ingredients

• ✓ sausage
• butter
• sweet onion
• cream cheese
• hot dog
• hot dog bun
• sauerkraut
• brown mustard

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill (or a grill pan) for medium-high heat and lightly oil the grate (or grill pan).
2. 2 Melt butter in a skillet over medium heat. Add onion; cook slowly until softened and deep brown, about 15 minutes.
3. 3 Warm cream cheese in a separate small skillet over low heat until very soft.
4. 4 Grill hot dogs on the preheated grill (or grill pan) until well browned. Lightly grill hot dog buns on both sides.
5. 5 Spread warm cream cheese on toasted buns, add hot dogs, top with onions, sauerkraut, and mustard.

By Dolan A

Ingredients

• ✓ sausage
• cooking spray
• jalapeno pepper
• monterey jack cheese
• cheddar cheese
• all-purpose baking mix
• red pepper flakes
• garlic salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet with cooking spray.
2. 2 Cut a slit in each jalapeño pepper; remove and discard seeds and pulp. Stuff jalapeños with Monterey Jack cheese cubes.
3. 3 Mix together sausage, Cheddar cheese, baking mix, crushed red pepper, and garlic salt in a large bowl until well combined. Shape sausage mixture around stuffed jalapeños to form egg-shaped balls. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until sausage is cooked through and lightly browned, about 25 minutes. An instant-read thermometer inserted into the center of sausage should read at least 160 degrees F (72 degrees C).

By Jennifer

Ingredients

• ✓ sausage
• butter
• onion
• apple
• apple cider vinegar
• red wine vinegar
• brown sugar
• salt
• pepper

Instructions

1. 1 Prepare an outdoor grill for high heat.
2. 2 Poke sausages several times with a fork. Place in a large pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat and set aside.
3. 3 Warm butter in a large skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, 10 to 15 minutes. Season with salt and pepper.
4. 4 Meanwhile, place boiled sausages on the preheated grill (or under the broiler) and cook until well browned. Serve on a mound of caramelized apples and onions.

By JAYDA

Ingredients

• ✓ sausage
• chicken
• salt
• pepper
• creole seasoning
• duck
• turkey
• oyster dressing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lay the deboned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the deboned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
2. 2 Lay the deboned turkey skin-side down on a flat surface. Cover with a layer of cold sausage and oyster dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
3. 3 Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
4. 4 With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
5. 5 Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. Carve and serve.

By Stephanie

Ingredients

• ✓ sausage
• olive oil
• water
• soy sauce
• worcestershire sauce
• mustard
• cayenne pepper
• tomato paste
• brown sugar

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook sausages, about 15 minutes, until well browned and cooked through.
2. 2 Drain fat, and return skillet and sausages to medium heat. Stir in water, soy sauce, Worcestershire sauce, mustard, cayenne, tomato paste, and brown sugar. Bring contents to a boil; reduce heat, and simmer, stirring occasionally, about 10 minutes.

By DISISBEE

Ingredients

• ✓ sausage
• ground beef
• onion
• tomato
• tomato sauce
• red kidney bean
• kidney bean
• mild salsa
• chili seasoning mix
• garlic powder

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef, sausage, and onion; cook and stir until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
2. 2 Stir in stewed tomatoes, tomato sauce, kidney beans, salsa, chili seasoning mix, and garlic powder. Bring to a boil, then reduce the heat to medium-low and simmer until flavors meld, 1 1/2 to 2 hours.

By Shelby Knockenhauer

Ingredients

• ✓ sausage
• pizza crust
• egg
• milk
• salt
• pepper
• cream of celery soup
• bacon bits
• onion
• green bell pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. 2 Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
3. 3 Beat eggs, milk, salt and pepper. Scramble eggs until firm.
4. 4 Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
5. 5 Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.

By John Gaignat

Ingredients

• ✓ sausage
• cooking spray
• crescent roll dough
• water
• egg
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Spread crescent roll dough out into the prepared baking dish to cover the inside of the dish completely. Prick dough all over with a fork.
3. 3 Bake in the preheated oven until slightly set, about 5 minutes.
4. 4 While the crust is baking, heat a large skillet over medium-high heat. Add sausage and water; cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
5. 5 Spray a second large skillet with cooking spray and place over medium heat. Beat eggs, milk, salt, and pepper together in a bowl; pour into the hot skillet and cook until eggs are set, 3 to 5 minutes.
6. 6 Remove from the heat and break eggs into small pieces using a wooden spoon. Spread eggs evenly over crescent roll dough, spread sausage over eggs, and top with Cheddar.
7. 7 Bake in the preheated oven until the crust is browned and the casserole is hot, about 25 minutes.

By floyd8090

Ingredients

• ✓ sausage
• cooking spray
• cheddar cheese
• swiss cheese
• green onion
• egg
• instant potato flakes
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
2. 2 Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
3. 3 Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
4. 4 Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
5. 5 Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

By Susie

Ingredients

• ✓ sausage
• all-purpose flour
• yeast
• sugar
• salt
• herb seasoning
• water
• corn oil
• mozzarella cheese
• pizza sauce

Instructions

1. 1 Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage and cheese. Cover bowl and let rest 10 minutes.
2. 2 Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.
3. 3 Bake in preheated 375 degrees F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping, if desired. Refrigerate any leftovers.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ sausage
• green bell pepper
• onion
• water
• tomato soup
• chili powder
• garlic powder
• salt
• pepper
• cheddar cheese
• instant rice

Instructions

1. 1 Slice tops off peppers; remove seeds and membranes. Rinse well.
2. 2 Bring a large pot of water to a boil. Add peppers; cook until crisp-tender, 15 minutes. Transfer to a broiler-safe baking dish; set aside.
3. 3 Cook sausage and onions in a large, deep skillet over medium high heat until evenly brown. Reduce heat to medium. Stir in water, tomato soup, chili powder, garlic powder, salt, and pepper; bring to a low boil. Reduce heat to low; stir in 12 ounces cheese and simmer for 1 hour.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Prepare rice according to package instructions. Fluff with a fork, then stir into tomato mixture; simmer 30 minutes.
6. 6 Spoon rice mixture into peppers.
7. 7 Bake in the preheated oven for 30 minutes. Sprinkle remaining 3 ounces cheese on peppers; place under broiler until cheese melted and bubbly.

By NANCIENANCIE

Ingredients

• ✓ sausage
• mushroom
• bread
• egg
• whole milk
• cheddar cheese
• black forest ham
• spinach
• all-purpose flour
• mustard powder
• butter
• basil
• salt

Instructions

1. 1 Generously grease a 9x13-inch casserole dish.
2. 2 Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
3. 3 Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
4. 4 Combine mushrooms, bread, eggs, milk, Cheddar cheese, ham, spinach, flour, dry mustard, butter, basil, and salt together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 70 minutes.

By Robynnsmom

Ingredients

• ✓ sausage
• egg
• milk
• salt
• black pepper
• cooking spray
• bacon
• tomato
• mushroom
• flatbread
• monterey jack cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Whisk eggs and milk together in a bowl; season with salt and pepper.
3. 3 Spray a large skillet with cooking spray; heat over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Add sausage, bacon, tomatoes, and mushrooms, and cook until vegetables are soft, about 3 minutes.
4. 4 Spread scrambled mixture over flatbread; top with shredded Monterey Jack cheese.
5. 5 Bake flatbread pizza in the preheated oven until the cheese is bubbly and underside of the crust is golden brown, 5 to 7 minutes.

By Mother Ann

Ingredients

• ✓ sausage
• water
• shrimp
• vegetable oil
• onion
• red bell pepper
• cajun seasoning
• long-grain white rice
• syrah rosé wine
• pea
• salt
• pepper
• green onion

Instructions

1. 1 Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
2. 2 Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
3. 3 Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
4. 4 Meanwhile, chop the shrimp and sausage into bite-sized pieces.
5. 5 Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

By Chateau Ste Michelle

Ingredients

• ✓ sausage
• oil
• egg
• milk
• vegetable
• bacon
• ham
• chicken
• onion
• cheese
• herb
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet well with oil.
2. 2 Whisk eggs and milk together in a large bowl; add 1 cup mix-ins. Pour mixture into the prepared baking sheet; dot with little Cheddar cheese piles.
3. 3 Bake until eggs are just set, about 15 minutes. Eggs will continue to cook out of the oven—but leave them in too long and they will become rubbery. Slice into squares; serve.

By Pokygirl

Ingredients

• ✓ sausage
• olive oil
• sweet potato
• onion
• red bell pepper
• mushroom
• kale
• salt
• black pepper
• egg
• water
• thyme
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Add sweet potato; cover and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl.
3. 3 Cook and stir sausage in the same skillet over medium-high heat until crumbled and browned, 5 to 7 minutes. Add to sweet potato in the bowl.
4. 4 Cook and stir onion and red bell pepper in the same skillet until tender, about 3 minutes. Season with salt and pepper. Add mushrooms and kale; cook until kale softens, about 3 minutes more. Transfer to the bowl.
5. 5 Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into sausage mixture. Pour into a large baking dish.
6. 6 Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion.

By Jenna R

Ingredients

• ✓ sausage
• rigatoni pasta
• onion
• garlic
• green bell pepper
• mushroom
• stewed tomato
• tomato paste
• pepperoni sausage
• basil
• pepperoni
• salt
• black pepper

Instructions

1. 1 Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
2. 2 In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
3. 3 Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
4. 4 Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.

By Barb Tucker

Ingredients

• ✓ sausage
• corn bread mix
• bread crumb
• margarine
• onion
• garlic
• green bell pepper
• celery
• parsley
• poultry seasoning
• sage
• salt
• chicken broth
• egg

Instructions

1. 1 Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
4. 4 Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

By BASHFUL_QT

Ingredients

• ✓ sausage
• olive oil
• butter
• onion
• garlic
• green bell pepper
• zucchini
• tomato
• chicken broth
• rice
• worcestershire sauce
• bay leaf
• chicken breast
• shrimp

Instructions

1. 1 Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes.
3. 3 Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.

By Lynne Douglas

Ingredients

• ✓ sausage
• green bell pepper
• ground beef
• olive oil
• onion
• garlic
• chili bean
• coffee
• green chile
• cocoa powder
• cumin
• chili powder
• tomato
• water
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place green bell pepper on the prepared baking sheet.
3. 3 Broil bell pepper in the oven, turning every 5 minutes, until skin is blackened and bubbling, about 20 minutes. Transfer roasted pepper to a resealable plastic bag; seal and set aside.
4. 4 Heat a Dutch oven over medium-high heat. Cook and stir ground beef and ground sausage in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground meat to a bowl.
5. 5 Heat olive oil in the same Dutch oven over medium-low heat; cook and stir onions and garlic in the hot oil until onions are translucent, 5 to 10 minutes.
6. 6 Carefully remove roasted pepper from the plastic bag and peel off the blackened layer; chop the pepper. Add chopped bell pepper, ground meat mixture, chili beans, coffee, green chiles, cocoa powder, cumin, and chili powder to the onion mixture; stir well. Simmer, stirring frequently, until warmed, about 5 minutes.
7. 7 Stir crushed tomatoes and water into chili; season with salt. Bring to boil. Cover Dutch oven, reduce heat, and simmer, stirring occasionally, until flavors have blended, at least 30 minutes. Remove cover and simmer until chili is thickened, about 30 more minutes.

By kaylabneedham