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Ingredients Jump to Instructions ↓

  1. 3/4 pound Italian sausage links, cut into 1/2-inch chunks

  2. 3/4 pound ground beef

  3. 1 large onion, chopped

  4. 1 medium green pepper, chopped

  5. 1 jalapeno pepper, seeded and minced

  6. 2 garlic cloves, minced

  7. 1 cup beef broth

  8. 1/2 cup Worcestershire sauce

  9. 1-1/2 teaspoons chili powder

  10. 1 teaspoon pepper

  11. 1 teaspoon ground mustard

  12. 1/2 teaspoon celery seed

  13. 1/2 teaspoon salt

  14. 6 cups chopped fresh plum tomatoes (about 2 pounds)

  15. 6 bacon strips, cooked and crumbled

  16. 1 can (16 ounces) kidney beans, rinsed and drained

  17. 1 can (15 ounces) pinto beans, rinsed and drained

  18. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained Additional chopped onion, optional

Instructions Jump to Ingredients ↑

  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. 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. Yield: 10-12 servings (3 quarts).

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