Pella —
Ingredients
| 1 lb | extra lean ground beef |
| 8 oz | light italian sausage (casing removed) |
| 5 tsp | minced garlic |
| 1 c | diced red onions |
| 1 c | diced celery |
| 1 c | diced green 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(s) | diced tomatoes (19 oz.) |
| 1 can(s) | tomato sauce (14 oz.) |
| 1 c | beef broth |
| 1 can(s) | red kidney beans (19 oz.) |
| 1 can(s) | beans in tomato sauce |
| 3 Tbsp | chopped fresh cilantro |
| 1/2 c | grated medium cheddar cheese |
| 1 Tbsp | lime juice |
| 1 Tbsp | honey |
Directions
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.
Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce and beef broth. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Add beans and simmer, covered for 1 hour. Remove from heat. Stir in fresh cilantro, lime juice and honey. Serve chili topped with grated cheddar cheese, if desired.
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