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Meaty Three-Bean Chili Recipe

Meaty Three-Bean Chili Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 1 hour 40 min. YIELD:10-12 servings

Ingredients

  • 3/4 pound Johnsonville® Mild Italian Sausage Links 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

  • 1. 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.
  • 2. 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.
  • 3. Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
  • 4. Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired. Yield: 10-12 servings (3 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving (1 cup) equals 244 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 644 mg sodium, 26 g carbohydrate, 6 g fiber, 16 g protein.