2 lbs. very lean ground beef
1 lb. hot Italian sausage (or mild if preferred)
2 med. yellow onions, chopped finely
1 green pepper, chopped finely
4 stalks celery, chopped finely
4 cloves garlic, minced
2 lg. cans tomatoes with puree, quartered
2 tsp. cumin
1 lg. can tomato paste
2 cans red kidney beans, drained & washed
Salt & pepper to taste
3 tbsp. lemon juice (or apple cider vinegar)
1 tbsp. Worcestershire sauce
3 tbsp. chili powder (use Mexican if you like it really hot)

In a large skillet, brown the sausage and the ground beef, stirring with a metal spoon to break lumps; add onions, green pepper, garlic, celery, lemon juice, Worcestershire sauce, chili powder, tomatoes and cumin, stir together well and bring to a boil, then add tomato paste, stir and cook for about 30 minutes. Add kidney beans and cook for about 20 minutes more. It is important to stir while cooking to prevent scorching. If you like it really, really hot, red pepper flakes can be added with other ingredients.