Servings: Serves: 10

1 lb mixed ground beef and sausage, browned and drained 1 lb mixed ground beef and sausage, browned and drained
1 medium onion, diced 1 medium onion, diced
1 (14 1/2-ounce) can kidney beans, drained and rinsed 1 (14 ½-ounce) can kidney beans, drained and rinsed
1 package chili seasoning mix 1 package chili seasoning mix
Shredded cheddar, sour cream, chopped green onions, for garnish Shredded cheddar, sour cream, chopped green onions, for garnish
1 green bell pepper diced 1 green bell pepper diced
2 cups chopped celery 2 cups chopped celery
2 (28-ounce) cans diced tomatoes 2 (28-ounce) cans diced tomatoes
1 (28-ounce) can whole, peeled tomatoes 1 (28-ounce) can whole, peeled tomatoes
Ground cumin Ground cumin
Chili powder Chili powder
1 (14 1/2-ounce) can pinto beans, drained and rinsed 1 (14 ½-ounce) can pinto beans, drained and rinsed
1 (14 1/2-ounce) can black beans, drained and rinsed 1 (14 ½-ounce) can black beans, drained and rinsed

In a skillet brown ground beef and sausage, drain and set aside.
Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly.
Stir in the diced and whole tomatoes.
Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.
Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.
Serve with Cheddar cheese, sour cream, and green onions.

Karen & Brian's family like to eat their chili over elbow noodles. We had never had it that way, but now it's a favorite.  Modified from Jamie Deen.  Karen & Brian's family like to eat their chili over elbow noodles. We had never had it that way, but now it's a favorite.  Modified from Jamie Deen.