Sometimes, I’ve learned, it is a good idea to keep your mouth shut. I was sitting around a campfire with friends one recent evening while this chilli was simmering on the stove.
Somehow our chatter drifted to the conversation of foods we hate. One of my guests professed to hating celery. Oh no. This recipe had fully 3 stalks of celery in it. 
I had a decision to make: should I confess that there was celery in that night’s dinner or not?
Dinner was served outdoors while we mingled around a campfire. The light was dim so I’m not sure if my celery-hating dinner guest noticed the presence of the vegetable in our dinner or not. What I did notice was the HUGE serving he ate and the many compliments to the chef he gave. Celery or not, this chilli was a hit.
PrintChili
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Description
This hearty chili is packed with vegetables, beans, and meat, making it a satisfying dish even for those who typically avoid celery.
Ingredients
- 1 lb. mixed ground beef and Italian sausage, browned and drained
- 1 medium onion, diced
- 3 cloves garlic, peeled and diced
- 1 red bell pepper, diced
- 2 cups chopped celery
- 2 (28-oz.) cans diced tomatoes
- 1 (15-oz.) can kidney beans, drained and rinsed
- 1 (15-oz.) can black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Shredded cheese (optional, for serving)
- Sour cream (optional, for serving)
Instructions
- In a skillet over medium heat, brown the ground beef and Italian sausage until fully cooked. Drain excess fat and set aside.
- Spray a large pot with nonstick cooking spray and heat over medium heat. Add the diced onion, garlic, red bell pepper, and chopped celery. Sauté for 5-7 minutes until the vegetables are softened.
- Add the browned meat to the pot with the vegetables. Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, salt, black pepper, and cayenne pepper, if using.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 4 hours, stirring occasionally, to allow the flavors to meld together.
- Before serving, taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro, if desired.
- Serve hot with shredded cheese and sour cream on the side, if desired.
Notes
This chili can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. If you prefer a spicier chili, increase the cayenne pepper or add a diced jalapeño. Serve with crusty bread or over rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 grams
- Sodium: 850 mg
- Fat: 18 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 20 grams
- Cholesterol: 45 mg
I have to agree. Why the celery? I never heard of this until I moved to the mid-west. Is this a regional thing? I tried it once and it was not appetizing.
Celery does not belong in chili!!!!
Very nice recipe, similar to my own, but I use ground turkey and a variety of peppers. My chili is not for your average person. It’s very healthy but mucho mucho picante
I made this chili and put it in a crock pot on low for about 6 hours and it was fantastic. My guests thought it was delish. A friend told me she does homemade cinnamon rolls with her chili because the cinnamon cuts the heat. Sounds weird but tastes really good, a new tradition.
This is a very good recipe for chili. But I am interested in chili recipes, that do not have bell pepper or celery in them.