Meet the Cook: Doubling this recipe is automatic for me - just about everyone wants more than one bowl! If any's left, I freeze it. It's also great the second time around. -Sandra Miller, Lees Summit, Missouri
- 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
- 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).
Originally published as Meaty Three-Bean Chili in Country Woman January/February 1996, p29
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