Hot Dog Chilli Sauce

1 tbsp rice bran oil
500 g ground beef
120 g sweet Italian sausage, casing removed
1 cup red onion, chopped
2 garlic cloves, minced
1 tbsp chilli powder
1 tsp cumin
½ tsp garlic powder
½ tsp ground cayenne pepper
½ tsp smoked paprika
3 tbsp tomato paste
425 g Tuimato sauce
2 tbsp brown sugar
1 tbsp instant coffee powder
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
SIDS SALT & PEPPER, to taste

Heat the oil in a large pot over medium. Add the ground beef and sausage to the pot, breaking it up into small pieces with a fork. (The smaller the pieces, the better your chilli will be!)
Continue cooking the meat until browned and no longer pink, approximately 7-8 minutes. Using a slotted spoon, remove the meat from the pot and transfer to a large bowl.
Add the onion to the pot with the reserved fat. Cook the onion for 3-4 minutes until softened. Stir in the garlic and continue cooking for 1 minute. Add the chilli powder, cumin, garlic powder, cayenne, paprika and tomato paste to the onion mixture stirring to combine. Continue to cook the onions until the tomato paste turns a deep Burgundy colour, approximately 2-3 minutes.
Stir in the Tuimato sauce, brown sugar, coffee powder and SIDS LOW SUGAR RASPBERRY VINEGAR. Return the beef and sausage back to the pot and stir to combine.
Season with SIDS SALT & PEPPER, to taste. Turn the heat to LOW and simmer for 10 minutes.
Check for seasoning again adding SIDS SALT & PEPPER, if necessary. Serve immediately.