Chili
By
Ann Beck
@Amalise
1
It was obtained through Taste of Home magazine several years ago..
Ingredients
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3/4 lbitalian sausage links, cut into 1/2 inch chunks
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3/4 lbground beef
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1 largeonion, chopped
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1 mediumgreen pepper, chopped
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1jalapeño pepper, seeded and minced
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2garlic cloves, minced
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1 cbeef broth
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1/2 cworcestershire sauce
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1 1/2 tspchili powder
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1 tsppepper
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1 tspground mustard
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1/2 tspcelery seed
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1/2 tspsalt
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6 cchopped fresh plum tomatoes (about 2 pounds)
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6bacon strips, cooked and crumbled
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1 can(s)(16 oz) kidney beans, rinsed and drained
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1 can(s)(15 oz) pinto beans, rinsed and drained
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1 can(s)(15 oz) garbanzo beans or chickpeas, rinsed and drained
How to Make Chili
- 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.
- 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.
- 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.
- 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 one hour, stirring occasionally. Garnish with chopped onion if desired.