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Meaty Three-Bean Chili

Meet the Cook: Doubling this recipe is automatic for me - just about everyone wants more than one bowl! If any's left, I freeze it. It's also great the second time around. -Sandra Miller, Lees Summit, Missouri
  • Total Time
    Prep: 25 min. Cook: 1 hour 40 min.
  • Makes
    10-12 servings (3 quarts)

Ingredients

  • 3/4 pound Italian sausage links, cut into 1/2-inch chunks
  • 3/4 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 1/2 cup Worcestershire sauce
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon pepper
  • 1 teaspoon ground mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 6 cups chopped fresh plum tomatoes (about 2 pounds)
  • 6 bacon strips, cooked and crumbled
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • Additional chopped onion, optional

Directions

  • 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.
Nutrition Facts
1 cup: 244 calories, 9g fat (3g saturated fat), 28mg cholesterol, 644mg sodium, 26g carbohydrate (6g sugars, 6g fiber), 16g protein.

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