Spicy Tex-Mex Chili Soup - cooking recipe

Ingredients

1/2 lb ground beef
1/2 lb Italian sausage, casings removed (use milk or spicy)
1 medium onion, chopped
2 tablespoons fresh minced garlic
1 -2 teaspoon dried chili pepper flakes (or to taste)
1 -2 jalapeno pepper, seeded and finely chopped
1 (1 1/4 ounce) package taco seasoning mix (you can use 2 packages if desired)
2 tablespoons chili powder (can use more to taste)
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can kidney beans, undrained
2 (14 ounce) cans Mexican-style tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chilies
2 cups beef broth
seasoning salt (to taste) or white salt & fresh ground pepper (to taste)
shredded cheddar cheese (use any amount desired)
sour cream

Preparation

In a Dutch oven or heavy pot cook the ground beef, sausage meat and onion until no longer pink; drain fat.
Add in garlic, chili pepper flakes and jalapeno pepper/s; cook stirring until meat is browned (this may take about 10 minutes).
Mix in the taco seasoning mix and chili powder and stir for 1 minute.
Add in all remaining ingredients except the salt and black pepper; stir to combine.
Simmer uncovered over low heat stirring occasionally for about 1-1/2 hours (the longer you simmer this soup uncovered the richer and better it will be).
Season with salt and black pepper to taste.
Ladle into bowls and sprinkle with shredded cheddar cheese then a dollup of sour cream if desired.
Delicious!