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Meaty Three-Bean Chili

Name: Meaty Three-Bean Chili
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Yield: 10-12 servings (3 quarts).
Cuisine: North America, Mexican
Ingredients: 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

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Total Time

Prep: 25 min. Cook: 1 hour 40 min.

Makes

10-12 servings (3 quarts)

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

Meaty Three-Bean Chili Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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