When the Weather Turns Chilly...It's Chili

Last year I became a convert. After years of turning up my nose at chili, I found a chili that was more than some ground beef and beans with overpowering spices. I've been waiting for the weather to turn cooler so that I could make up a big pot and decided to repost the recipe with a somewhat improved photograph.

The recipe is a slight adaptation of Jamie Deen's:

Serves 8 - 10 generously
1 lb each ground beef and ground sweet sausage
1 onion, diced
1 large green pepper, diced
2 cups chopped celery
3 (28 oz) cans petite diced tomatoes
1 (28 oz) can whole, peeled tomatoes
1-2 tsp ground cumin
2 tsp chili powder
1 tsp garlic powder
salt to taste
2 (14.5 oz) cans red kidney beans, rinsed and drained
1 (14.5 oz) pinto beans, rinsed and drained
2 (14.5 oz) black beans, rinsed and drained
1 pkg chili seasoning mix
shredded cheddar cheese, crema, guacamole, chopped scallions (optional toppings)

In a large skillet, brown ground beef and sausage, drain, and place in a slow cooker. In the same skillet, add the onion, pepper, and celery and saute 5-8 minutes. Add to the meat mixture, then stir in the diced tomatoes and run the whole tomatoes through a food mill and add to the mix. Add cumin, chili powder, garlic powder, beans and chili seasoning (taste and add salt, if needed). Set the slow cooker to low heat and cook 6-8 hours. Serve garnished with shredded cheddar cheese and sour cream.

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TASTE NOTES
The flavor of this chili, which is wonderful to begin with, only improves the next day. I like to eat my chili with a piece of homemade cornbread and have at least 3 additional meals waiting in the freezer.