Ingredients

shredded cheddar, sour cream, chopped green onions, for garnish
1   (14 1/2-ounce) can kidney beans, drained and rinsed
1   (14 1/2-ounce) can black beans, drained and rinsed
1   (14 1/2 ounce) can pinto beans, drained and rinsed
ground cumin
1   (28-ounce) can whole, peeled tomatoes
2 cup chopped celery
chili powder
1   package chili seasoning mix
1   small can tomato paste
1   can chili beans
2   (28-ounce) can diced tomatoes
1   green bell pepper diced
1   medium onion, diced
1 lb mixed ground beef and sausage, browned and drained

Directions

Brown ground beef in skillet and drain.  Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.

Recipe Courtesy of Jamie Deen