Ingredients
1 lb of Ground Beef
1-2 links of Sujuk Sausage, chopped into 2-inch pieces
1 Yellow Onion, chopped
3 cloves of Garlic, minced
1 T Olive Oil
12 oz of Kidney Beans, cooked (dry is better, but canned in a pinch)
2 large Tomatoes, chopped (you can peel and de-seed them, if you prefer)
12oz Tomato puree (We sell the Mutti brand in the shop!)
3 stalks of Celery, chopped
1 1/2 T Chili Powder
1 T Cumin
2 t Cayenne Pepper
2 t Paprika
Salt and Pepper to taste
Pour the olive oil in a heavy bottom pan. Less is more, you only need a thin layer. Toss in the onions, and let them cook for one minute. Add in the garlic, ground beef, and sausage, a little salt and let brown on medium-high heat. Stir regularly, and break apart bigger chunks of ground meat.
Once the meat is browned on all sides add the kidney beans, tomatoes, tomato puree, and all the spices to the pot. Mix until all ingredients are evenly distributed. Let cook on low heat for 40 minutes.
Sample the chili, and adjust seasoning to your preference. Let cook for at least 20 minutes longer at low heat. Chili is meant to cook low and slow, so feel free to cook longer than an hour if you have the time. Save the celery for the last 20 minutes of cooking, so that it retains it’s crunch.
Enjoy a warm bowl of chili with your favorite cheese, sour cream, hot sauce, or chopped green onions!