Meaty Three-Bean Chili Recipe

Ingredients

• 3/4 pound Italian sausage links, cut into 1/2-inch chunks
• 3/4 pound ground beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 2 garlic cloves, minced
• 1 cup beef broth
• 1/2 cup Worcestershire sauce
• 1-1/2 teaspoons chili powder
• 1 teaspoon pepper
• 1 teaspoon ground mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 6 cups chopped fresh plum tomatoes (about 2 pounds)
• 6 bacon strips, cooked and crumbled
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• Additional chopped onion, optional

Directions

• In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside.
• Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes.
• Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
• Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired. Yield: 10-12 servings (3 quarts).

Meaty Three-Bean Chili published in Country Woman January/February 1996, p29