Chili

We started off with a recipe from a former coworker of Eric's (Thanks Cipolla!! this recipe is the reason I started liking chili in the first place!) for his Italian Style Chili and I just modified it a little to our taste.

1 lb grounded beef
1 lb hot Italian sausage, removed from casing and crumbled
3-4 stalks of celery, chopped
1 1/2 c carrots, chopped
1/2 onion, finely chopped
1 green pepper, chopped
1 red pepper, chopped
4 cloves of garlic, finely chopped
2 tbsp EVOO
1 28oz can of petite diced tomatoes, seasoned preferably
1 14.5 oz of petite diced tomatoes, seasoned preferably
2 small cans of tomato paste
1 15 oz can of kidney beans, drained and washed
1 c tomato juice (more if you'd like the consistency to be less thick)
1 tbsp Italian seasoning
2 tsp chili powder
1/2 tsp salt
2 tsp black pepper
2 tsp basil
2 tsp parsley
1 1/2 tsp crushed red pepper flakes
1/2 tsp cayene pepper

In a large pan, cook ground beef and sausage, crumbling each as they cook.  Drain excess fat and add to large crock pot.  Turn crock pot to low heat.  In another large pan, cook celery, carrots, onion, garlic and peppers in the EVOO-cook till tender and onion is translucent.  Drain any excess oil and add to crock pot.  Add diced tomatoes, beans, paste, and tomato juice to crock pot.  Combine ingredients in crock pot well.  Add seasongs and combine well.  Cook on low heat for 4-5 hrs.  Serve with shredded cheese and crusty bread if desired.

Next time I think I'm going to add bite size chunks of potatoes.