3 stalks fresh celery, cut in half
1 large sweet onion, coarsely chopped
1 large green bell pepper, coarsely chopped
1 large jalapeño pepper, finely chopped
1 lb mild Italian chicken sausage, casing removed
1 lb ground sirloin
1 tablespoon minced garlic
1/4 cup chili powder
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon ground red pepper
1 (16-oz) can pinto beans, drained
1 (15-oz) can seasoned black beans, undrained
1 1/2 cups cola
1 (28-oz) can fire-roasted diced tomatoes
2 (14.5-oz) cans stewed tomatoes
1 (8-oz) can tomato sauce
2 bay leaves
2 tablespoons semisweet chocolate morsels
- Halve celery; chop onion and peppers. Remove sausage from casing; place sausage and beef in large stockpot (wash hands). Cook meats on medium-high 4–5 minutes, stirring to crumble, and until no pink remains. Remove meats from pot and drain excess fat.
- Return pot to heat and add onion, peppers, and garlic; cook and stir 2–3 minutes or until vegetables are tender. Return meats to pot; stir in chili powder, sugar, paprika, cumin, crushed red pepper, and ground red pepper.
- Drain pinto beans, then smash with a fork. Add all beans, cola, tomatoes, tomato sauce, celery, and bay leaves to pot. Bring chili to a boil, then reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
- Remove celery and bay leaves; stir in chocolate until melted. Serve with favorite chili toppings.
Champion Your Chili Tasting Event:
1st Runner Up
Kiss and Tell Chili
Melissa H., Grovetown, GA