Ski Lodge Chili

• 1/2 lb ground beef
• 1/2 lb sweet Italian sausage
• 1 onion, diced
• 3 garlic cloves, diced
• 2 tbsp olive oil
• 3 tbsp chili powder
• 2 tbsp paprika
• 1 tbsp cumin
• 1 tbsp oregano
• Large pinch red pepper flakes
• 1 green and 1 red bell pepper, diced
• 1 eggplant, diced
• 1 zucchini, sliced into rounds
• 28 oz can of whole tomatoes, chopped
• 2 14 oz cans kidney beans
• 14 oz can black beans
• 14 oz can corn
• Salt and freshly ground black pepper

Heat olive oil in a large stock pot. Sauté onions until softened. Add garlic and cook until fragrant. Add ground beef and sausage, using a wooden spoon to break apart and brown the meat. Add chili powder, paprika, cumin, oregano, and red pepper flakes. Cook spices until fragrant, about 1 minute. Add bell peppers, eggplant, zucchini, tomatoes and their juices, kidney and black beans, and corn. Simmer on very low heat for 20–30 minutes. Serve over rice.