Ingredients
3/4 pound Italian sausage links, cut into 1/2-inch chunks3/4 pound ground beef1 large onion, chopped1 medium green pepper, chopped1 jalapeno pepper, seeded and minced2 garlic cloves, minced1 cup beef broth1/2 cup Worcestershire sauce1-1/2 teaspoons chili powder1 teaspoon pepper1 teaspoon ground mustard1/2 teaspoon celery seed1/2 teaspoon salt6 cups chopped fresh plum tomatoes (about 2 pounds)6 bacon strips, cooked and crumbled1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drainedAdditional chopped onion, optional
Preparation
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.
