Beef and Sausage Chili

By Gazelle

Very Good,a little bit of work but worth it

Ingredients

• 8 oz light Italian sausage
• 1 1/2 lbs extra-lean beef
• 1 cup chopped onions
• 2 tsp minced garlic
• 1 can no-salt-added diced tomatoes, undrained (19oz)
• 1 can no-salted-added red kidney beans, drained and rinsed(19oz)
• 1 can no-salted-added navy beans or black beans(19oz)
• 1 can reduce-sodium beef broth, undiluted (10oz)
• 1 can tomato paste (5.5 oz)
• 1 1/2 cups chopped celery
• 1 cup medium salsa
• 2 tsp dried Italian seasoning
• 1 1/2 tsp ground cumin
• 2 tbsp minced fresh cilantro or parsley

Details

Servings 8
Adapted from camelliabrand.com

Preparation

Step 1

Remove casing from sausage and break into small pieces in a large, non-stick skillet. Add ground beef, onions and garlic. Cook and stir over medium-high heat until meat is no longer pink, about 5 minutes. Drain liquid/fat from skillet and transfer meat mixture to a slow cooker.
Add all ingredients, except cilantro, to slow cooker. Mix well. Cover and cook on low heat setting for about 5 hours. Stir in cilantro just before serving.
Note:( Exact cooking time depends on the size of your cooker. The large the slow cooker, the less time it takes to cook the chili.)