Two Bean Chili
|Sweet italian sausage||1 Pound, removed from casing|
|Ground beef||1 Pound|
|Onions||2 Medium, chopped|
|Green pepper||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Flour||1⁄4 Cup (4 tbs)|
|Chili powder||3 Tablespoon|
|Ground cumin||2 Teaspoon|
|Dried basil leaves||2 Teaspoon|
|Dried oregano leaves||2 Teaspoon|
|Italian style tomatoes||56 Ounce, undrained (Two 28 Ounce Can)|
|Worcestershire sauce||3 Tablespoon|
|Tabasco pepper sauce||1 1⁄4 Teaspoon|
|Canned chickpeas||20 Ounce, drained (1 Can)|
|Canned red kidney beans||15 1⁄2 Ounce, drained (1 Can)|
In large heavy saucepot or Dutch oven cook sausage, beef, onions, green pepper and garlic about 20 minutes or until meats are browned and vegetables are tender; drain off fat.
Stir in flour, chili powder, cumin, basil, oregano and salt; cook 1 minute.
Add tomatoes; break up with fork.
Stir in Worcestershire sauce and Tabasco sauce.
Cover and simmer 1 hour, adding water if necessary; stir occasionally.
Stir in chick peas and kidney beans.
Cook until heated through.
Serve with sliced olives, chopped onion, chopped green pepper, chopped tomato, shredded cheese and rice, if desired.