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Ingredients
- 5 slices bacon, cut into 1/2 inch pieces
- 1 lb beef chuck, trimmed and cut into 1/2 inch pieces
- 8 links italian sausage, casings removed
- 2 T olive oil
- 1 medium onion, chopped
- kosher salt and pepper
- 1 green bell pepper, cut into 1/4 inch pieces
- 1 fresh jalapeno, seeded and finely chopped
- 1 clove garlic, finely chopped
- 1 28 oz can crushed tomatoes
- 1 T tabasco sauce
- 1 T chili powder
- 1/2 t cumin
- 1 chile de arbol, crushed, or 1/4 t cayenne pepper
- 1 15 oz can each pinto beans, red kidney beans and black beans, rinsed and drained
- Garnish with sliced radishes, shredded cheese, sliced avocado and tortillas for serving.
Details
Servings 8
Preparation time 20mins
Cooking time 90mins
Preparation
Step 1
1. Cook the bacon in a large saucepan over medium heat until crisp, 5-6 minutes. Transfer to a towel paper lined plate.
2. Add the beef to the same pan and cook until browned, 6-8 minutes. Transfer to a second plate. Pour off liquid and add sausage. Cook, breaking it up with a spoon, until no longer pink, 4-5 minutes. Transfer the sausage to the plate with the beef.
3. Wipe out the pan and heat the oil over medium heat. Add the onion and 1/2 t salt and cook, stirring occasionally, for 5 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until vegetables are just tender, 5-6 minutes. Stir in the garlic and cook 1 minute.
4. Add the crushed tomatoes, Tabasco, chili powder, cumin, 1/2 t each salt and pepper and 3 cups water. Bring to boil. Return beef and sausage to pan and add chile de arbol or cayenne and simmer, covered, for 30 minutes.
5. Add the beans and reserved bacon and simmer, uncovered, until thickened, 45-55 minutes. Serve with garnishes and tortillas.
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