1 pound coarsely ground beef
1/4 pound ground Italian sausage
2 cloves garlic, minced
2 fresh jalapeno peppers, chopped
2 medium ribs celery, diced
1 large onion, chopped
1 can (28 ounces) whole peeled tomatoes, undrained, cut up
1 can (15 ounces) pinto beans, drained
1 can (12 ounces) tomato juice
1 cup water
1/4 cup ketchup
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper
Cook beef, sausage, garlic, jalapeno peppers, celery and onion in 5-quart Dutch oven over medium high heat until meat is browned and onion is tender, stirring frequently.
Stir in tomatoes, beans, tomato juice, water, ketchup, sugar, chili powder, salt, cumin, thyme and black pepper. Bring to a boil over high heat.
Reduct heat to medium low; simmer, uncovered, 30 minutes, stirring occasionally.
Ladle into bowls. Garnish, if desired.