Meaty Three Bean Chili
|Italian sausage links||3⁄4 Pound, cut into 1/2-inch chunks|
|Ground beef||3⁄4 Pound|
|Onion||1 Large, chopped|
|Green pepper||1 Medium, chopped|
|Jalapeno pepper||1 , seeded and minced|
|Garlic||2 Clove (10 gm), minced|
|Beef broth||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄2 Cup (8 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Ground mustard||1 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
|Chopped plum tomatoes||6 Cup (96 tbs)|
|Bacon strips||6 , cooked and crumbled|
|Canned kidney beans||15 1⁄2 Ounce, drained, rinsed (1 Can)|
|Canned pinto beans||15 Ounce, drained, rinsed (1 Can)|
|Canned garbanzo beans||15 Ounce, drained, rinsed (1 Can)|
In a 4-qt.kettle or Dutch oven over medium heat, brown the sausage and beef; drain, discarding all but 1 tablespoon drippings.
Set meat aside.
Saute onion, peppers and garlic in the 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.