· 1 pound ground beef
· 1 medium onion, chopped
· 3 celery ribs, chopped
· 3 garlic cloves, minced
· 3 (14.5 ounce) cans diced tomatoes with green peppers and onions
· 2 (16 ounce) cans kidney beans, rinsed and drained
· 1 (14.5 ounce) can beef broth
· 1 (6 ounce) can tomato paste
· 2 tablespoons brown sugar
· 2 tablespoons chili powder
· 1 tablespoon Worcestershire sauce
· 2 teaspoons ground cumin
· 1/2 teaspoon crushed red pepper flakes
· Shredded Cheddar cheese (optional)
Preparation:
· In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain. Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender. Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
· Sprinkle with cheese if you like and serve immediately.