Erica's Chili

I have made this Chili SOOO many times and it is our perfect Chili. We like to add a little more meat than the recipe calls for and it has got to be the best Chili that we have ever eaten.  I love making this when friends come over for dinner because it makes a ton and a one pot meal....how could you go wrong!? I get rave reviews everytime and people are always asking for the recipe.  It is actually technically called Jaime's Chili but I make it so much and I feel like I can make it with the back of my hand so I stole the name and made it mine.:) This recipe is from Jaime Deen.  Make this with some warm corn bread and you can't go wrong! (I recommend using a dutch oven if you have one!!)

Ingredients

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

Directions

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.