2 cans (16 ounces each) kidney beans, rinsed and drained
Cut sausage into 1/2-in. pieces. Trim pork and cut into 1/2-in. pieces.
In a 5-qt. kettle or Dutch oven, cook sausage, pork and beef over medium heat, until sausage and beef are no longer pink and the pork juices run clear; drain, reserving 1 tablespoon drippings. Set meat aside.
Saute onions, green pepper and garlic in reserved drippings until tender. Add the next 12 ingredients. Return meat to the pan; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the beans and heat through.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.