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Jamie’s Chili

By Jamie Deen


  • 1 (14 1/2 oz) can drained and rinsed kidney beans
  • 1 (14 1/2 oz) can drained and rinsed black beans
  • 1 (14 1/2 oz) can drained and rinsed pinto beans
  • 1 (28 oz) can whole tomatoes
  • 2 cups chopped celery
  • 1 package chili seasoning mix
  • 1 small can tomato paste
  • 1 can chili beans
  • 2 (28 oz) cans diced tomatoes
  • 1 diced green bell pepper
  • 1 diced medium onion
  • 1/2 lb browned and drained ground beef
  • 1/2 lb browned and drained sweet Italian sausage
  • shredded, for garnish cheddar cheese
  • for garnish sour cream
  • chopped, for garnish green onions
  • cumin
  • chili powder


Brown ground beef and sausage in skillet and drain. Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper and celery and sauté 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 garnished with Cheddar cheese, sour cream and green onions.