Chili Recipe

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Ann Beck


This is a great recipe for chili. It is well liked in my family. It tastes even better the next day.
It was obtained through Taste of Home magazine several years ago..

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Stove Top


3/4 lb
italian sausage links, cut into 1/2 inch chunks
3/4 lb
ground beef
1 large
onion, chopped
1 medium
green pepper, chopped
jalapeño pepper, seeded and minced
garlic cloves, minced
1 c
beef broth
1/2 c
worcestershire sauce
1 1/2 tsp
chili powder
1 tsp
1 tsp
ground mustard
1/2 tsp
celery seed
1/2 tsp
6 c
chopped fresh plum tomatoes (about 2 pounds)
bacon strips, cooked and crumbled
1 can(s)
(16 oz) kidney beans, rinsed and drained
1 can(s)
(15 oz) pinto beans, rinsed and drained
1 can(s)
(15 oz) garbanzo beans or chickpeas, rinsed and drained


1Before you begin you will need to peel your tomatoes. This can be easily done by placing them in boiling water until the skins begin to break. I have used canned tomatoes instead of fresh tomatoes.
2In a 4 quart 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.
3Sauté onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worchestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes.
4Add tomatoes, bacon, and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
5Add all of the beans. Simmer for one hour, stirring occasionally. Garnish with chopped onion if desired.

About this Recipe

Course/Dish: Chili
Main Ingredient: Vegetable
Regional Style: American