Every cook has a special version of chili - here's mine. It's meaty and nicely spiced with just the right amount of beans. I love the way the beans absorb the spices and rich tomato sauce. Bon appetit!!! Kimmy
Notes from the Test Kitchen:
We really liked the mix of meat in this recipe... beef and Italian sausage, oh my! Also, the addition of lime juice and honey sweetens the flavor a bit, making for a more mild (but still tasty!) chili.
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.