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

How to Make Chili


  • 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.

Printable Recipe Card

About Chili

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