Ingredients
12 ounces hot Italian sausage
1 pound lean ground beef or stew beef
½ pound Hickory smoked bacon
1 large Spanish onion
2 cloves garlic
1 green bell pepper
2 14oz. cans tomatoes w/jalapenos
1 cup dark red wine
1 teaspoon Worcestershire sauce
1 teaspoon hot dry mustard
1 teaspoon celery seed
1 ½ teaspoons chili powder
½ teaspoon salt
1 ½ teaspoons black pepper
4 14 oz. cans diced tomatoes. (Italian)
1 16 oz. can kidney beans
1 16 oz. can pinto beans
1 16 oz. can garbanzo beans
Preparation
Sauté sausage, bacon, and ground beef in frying pan, one ingredient at a time. Discard grease and set aside. Cut onion, garlic and bell pepper into pieces and sauté in dutch oven or crock pot.
Add El Paso tomatoes w/jalapenos, wine and Worcestershire sauce. Simmer 10 minutes.
Add mustard, celery seed, chili powder, salt and pepper. Simmer another 10 minutes.
Add the 7 cups of Italian tomatoes and the meat that was set aside. Heat to a boil and simmer for 30 minutes. Add pinto, kidney, garbanzo beans, heat to boil and simmer for 30 minutes.
Correct seasonings and simmer for an additional 30 minutes.
Re-heat and serve chili next day with your favorite bread.
