1 1/2 lbs. ground beef
1/2 lb. bulk pork sausage
1 lg. onion, chopped (1 c.)
2 (15 1/2 oz.) cans red kidney beans, drained
1 (28 oz.) can tomatoes, cut up
1 c. chopped green pepper
1 c. thinly sliced celery
1 (6 oz.) can tomato paste
2 cloves garlic, minced
2 tsp. salt
2 tsp. chili powder

In Dutch oven cook beef, sausage and onion until meats are brown; drain off excess fat. Stir in beans, undrained tomatoes, green pepper, celery, tomato paste, garlic, salt and chili powder. Cover, simmer 1 to 1 1/2 hours, stirring occasionally. (For thinner chili, substitute one 8-ounce can tomato sauce for the tomato paste and do not drain the kidney beans.) Serves 10-12.