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Ingredients
- 5 slice(s) bacon, cut into 1/2-in. pieces
- 1 pound(s) beef chuck, trimmed and cut into 1/2-in. pieces
- 8 ounce(s) hot Italian sausage (about 2 links), casings removed
- 2 tablespoon(s) olive oil
- 1 medium onion, chopped
- Kosher salt and pepper
- 1 green bell pepper, cut into 1/4-in. pieces
- 1 jalapeño (seeded, if desired), finely chopped
- 1 clove(s) garlic, finely chopped
- 1 28-oz can(s) crushed tomatoes
- 1 tablespoon(s) Tabasco sauce
- 1 tablespoon(s) chili powder
- 1/2 teaspoon(s) ground cumin
- 1 teaspoon(s) pickled jalapeño juice (optional)
- 1 chile de arbol pepper, crushed, or 1/4 tsp cayenne pepper
- 1 15 ounce(s) can pinto beans, rinsed
- 1 15 ounce(s) can black beans, rinsed
- Shredded cheeses (such as Muenster, Monterey Jack and/or Cheddar), sliced avocado and radishes, and tortillas, for serving
Details
Preparation
Step 1
Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate.
Add the beef to the pan and cook until browned, 6 to 8 minutes. Transfer to a second plate and set aside. Pour off any liquid and return the pan to medium heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Transfer the sausage to the plate with the beef.
Wipe out the pan and heat the oil over medium heat. Add the onion and ½ tsp salt and cook, stirring occasionally, for 5 minutes. Add the bell pepper and jalapeño and cook, stirring occasionally, until the vegetables are just tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute.
Add the crushed tomatoes, Tabasco, chili powder, cumin, jalapeño juice (if using), ½ tsp each salt and pepper, and 3 cups water and bring to a boil. Return the beef and sausage to the pan add the chile de arbol and simmer, covered, for 30 minutes.
Add the beans and reserved bacon and simmer, uncovered, until thickened, 45 to 55 minutes more. Serve with the cheese, avocado, radishes and tortillas, if desired.
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