Grey Cup Chili
Joanne
ingredients
- 1 lb. extra-lean ground beef
- 8 ounces 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 1/2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 tsp ground coriander
- 1/4 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
- 1/4 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
- 3 tbsp chopped fresh cilantro
- 1 tbsp freshly squeezed lime juice
- 2 tsp liquid honey
- Grated light cheddar cheese for garnish, optional
directions
- 1
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
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
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.
Source: Joanne
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