Real Recipes From Real Home Cooks ®


a recipe by
Ann Beck
Avoyelles, LA

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..

serves 10-12
method Stove Top

Ingredients For chili

  • 3/4 lb
    italian sausage links, cut into 1/2 inch chunks
  • 3/4 lb
    ground beef
  • 1 lg
    onion, chopped
  • 1 md
    green pepper, chopped
  • 1
    jalapeño pepper, seeded and minced
  • 2
    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)
  • 6
    bacon strips, cooked and crumbled
  • 1 can
    (16 oz) kidney beans, rinsed and drained
  • 1 can
    (15 oz) pinto beans, rinsed and drained
  • 1 can
    (15 oz) garbanzo beans or chickpeas, rinsed and drained

How To Make chili

  • 1
    Before 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.
  • 2
    In 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.
  • 3
    Sauté 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.
  • 4
    Add tomatoes, bacon, and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
  • 5
    Add all of the beans. Simmer for one hour, stirring occasionally. Garnish with chopped onion if desired.

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