In a Dutch oven over medium heat, add one tablespoon of oil. Add sausage and saute until lightly browned, about 2 minutes. Drain on paper towel-lined plate and set aside. Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 6-8 minutes. Transfer to a paper-towel lined bowl using a slotted spoon. Discard the remaining liquid; wipe out the pan. Heat 2 tbsp of oil over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add garlic saute for 30 seconds. Add the beef back to pan and mix well with the onion and garlic. Add the chili powder and stir. Add the cumin, oregano and jam. Continue to stir. Add the sausage back to the pot and stir. Add the tomato sauces. Mix well then add one and a half cup beef broth. Stir well together and bring to a boil. You can start with one cup and a half first of the broth first, and add more as needed.

Turn heat to low. Cover pot and cook over low heat for 30 minutes, stirring occasionally. After 30 minutes, uncover the pot and add beans, corn and another half cup of beef broth if the chili is too thick. Cook for another 30 minutes stirring occasionally.

Taste the chili and add the salt and pepper. Ladle chili into bowls and garnish with cilantro and scallions if using it.

Serve with grated cheese, sour cream, tabasco, guacamole and chips. Can also be served over rice or pasta. Enjoy!