What you need
- 1 pound
- 1 pound ground beef
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 3 cans (14.5 ounces each) diced tomatoes with green peppers and onions
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (14.5 ounces) beef broth
- 1 can (6 ounces) tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper flakes
- Cheddar cheese, shredded (optional)
- 1 In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain.
- 2 Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender.
- 3 Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil.
- 4 Reduce heat; cover and simmer for 20 minutes.
- 5 Sprinkle with cheese if you like and serve immediately.
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After seeing a demonstration of this recipe at a Taste of Home Cooking Show, I decided to give it a try. After all, it smelled soooo good, there! :)
My husband LOVED the Chiliville Chili! (I used regular, not spicy Johnsonville ground sausage since it is all that was available to me.)
I followed the directions exactly. If I were to change anything, I would probably use less tomatoes (or chop them up more), as they were slightly overwhelming to me.
Still, I will definitely have another bowl, later!