lb(s) extra-lean ground beef
oz light Italian sausage, casing removed, broken up
tsp minced garlic
cup diced red onions
cup diced celery
cup diced green bell pepper
Tbsp chili powder
tsp each ground cumin and dried oregano
tsp ground coriander
tsp ground black pepper
can (19 oz/ 540 ml) diced tomatoes, undrained
can (14 oz/398 ml) tomato sauce
cup beef broth
cup chopped celery leaves
can (19 oz/540 ml) red kidney beans, drained and rinsed
can (14 oz/398 ml) beans in tomato sauce (see Tip)
Tbsp chopped fresh cilantro
Tbsp freshly squeezed lime juice
tsp liquid honey
Grated light cheddar cheese for garnish, optional
1. Cook sausage, beef, garlic and onions in a large pot over medium-high heat until meat is no longer pink. Add celery and green pepper. Cook and stir for 3 minutes, or until vegetables begin to soften.
2. Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth and celery leaves. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
3. Add beans and simmer, covered, for 10 more minutes. Remove from heat. Stir in cilantro, lime juice and honey. Serve chili topped with grated cheddar, if desired.