Meaty Three-Bean Chili 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Meaty Three-Bean Chili cont. 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, rinsed and drained Additional chopped onion, optional 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Meaty Three-Bean Chili 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). Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008