- 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).
Reviews for Meaty Three-Bean Chili
"I have made this chili for over 10 years. Everyone loves it!"
"This chili recipe is great! It's a great way to use your garden tomatoes! Men love it, because of all the meat!"
"This is one of miy all time favorite recipes though I make it as a soup by adding an additional quart of beef stock to it. Great on a cold winters day! My family just loves it!"
"This was in the first issue of Country Woman I received and it's still one of my favorites! I change things from time to time, using ground turkey, leaving out bacon and adding a can of black beans. Also sometimes I use a habanero pepper instead of the jalapeno.This is one of those recipes you can endlessly tinker with."
"Good but too much meat. I would use hot Italian sauage plus ground beef or mild Italian sausage next time for a little more spice. The broth (and there is not much of it) is quite liquidy."