Beef, Bean & Sausage Chili

By Alqualonde

Ingredients

• 3 slices of bacon
• 8 ounces each italian sausage and ground chuck
• 2 medium onions, chopped
• 1 tablespoon chili powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1 sma green bell pepper
• 1 jalapeno
• 2 cloves garlic
• 1 (16 ounce) can each red kidney beans and chickpeas
• 2 (16 ounce) cans diced italian tomatoes
• 2 teaspoons worestershire

Details

Preparation time 24mins
Cooking time 267mins
Adapted from keyingredient.com

Preparation

Step 1

1. Chop bacon finely. Fry bacon in a skillet until crisp; drain and set aside.

2. Cut sausage into 1⁄3-inch pieces. Heat a large skillet over medium-high heat. Place sausage, ground chuck and onions in hot skillet. Cook, stirring frequently, until ground chuck is browned and crumbly; drain. The sausage will be browned and the onions will be translucent.

3. Sprinkle the chili powder, dry mustard and pepper over the sausage mixture and mix well.

4. Spoon sausage mixture into a slow cooker. Chop bell pepper and jalapeño. Mince garlic. Drain the red kidney beans and chickpeas.

5. Stir bacon, green bell pepper, jalapeño, garlic, kidney beans, chickpeas, undrained tomatoes and the Worcestershire sauce into sausage mixture.

6. Cook, covered, on LOW for 3 1⁄2 to 4 hours. Ladle into chili bowls.