1 lb(s) extra-lean ground beef
8 oz light Italian sausage, casing removed, broken up
2 tsp minced garlic
1 cup diced red onions
1 cup diced celery
1 cup diced green bell pepper
1 ½ Tbsp chili powder
1 ½ tsp each ground cumin and dried oregano
1 tsp ground coriander
¼ tsp ground black pepper
1 can (19 oz/ 540 ml) diced tomatoes, undrained
1 can (14 oz/398 ml) tomato sauce
1 cup beef broth
¼ cup chopped celery leaves
1 can (19 oz/540 ml) red kidney beans, drained and rinsed
1 can (14 oz/398 ml) beans in tomato sauce (see Tip)
3 Tbsp chopped fresh cilantro
1 Tbsp freshly squeezed lime juice
2 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.