Meaty Chili 
Makes 6 servings 

http://www.favoritebrandrecipes.com/Recipes/090/1820001090.htm

1  pound coarsely ground beef  
1/4  pound ground Italian sausage  
1  large onion, chopped  
2  medium ribs celery, diced  
2  fresh jalapeņo peppers,* chopped  
2  cloves garlic, minced  
1  can (28 ounces) whole peeled tomatoes, undrained, cut up  
1  can (15 ounces) pinto beans, drained  
1  can (12 ounces) tomato juice  
1  cup water  
1/4  cup ketchup  
1  teaspoon sugar  
1  teaspoon chili powder  
1/2  teaspoon salt  
1/2  teaspoon ground cumin  
1/2  teaspoon dried thyme leaves  
1/8  teaspoon black pepper  
      
*Jalapeņo peppers can sting and irritate the skin; wear rubber gloves when 
handling peppers and do not touch eyes. Wash hands after handling.  
  
1. Cook beef, sausage, onion, celery, jalapeņos and garlic in 5-quart Dutch 
oven over medium-high heat until meat is browned and onion is tender, 
stirring frequently. 
 
2. Stir in tomatoes with juice, beans, tomato juice, water, ketchup, sugar, 
chili powder, salt, cumin, thyme and black pepper. Bring to a boil over high 
heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes, stirring 
occasionally. 
 
3. Ladle into bowls. Garnish, if desired.