Meaty Three-Bean Chili
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This would be
a great recipe to double for another meal
(that is, if you have any left
over!)
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3/4
pound
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Italian sausage
links, cut into
1/2-inch
chunks
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3/4
pound
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ground
beef
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1
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large onion,
chopped
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1
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medium green
pepper,
chopped
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1
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jalapeño
pepper, seeded
and
minced
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2
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garlic cloves,
minced
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1
cup
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beef
broth
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1/2
cup
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Worcestershire
sauce
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1-1/2
tsp
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chili
powder
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1
tsp
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pepper
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1
tsp
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ground
mustard
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1/2
tsp
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celery
seed
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1/2
tsp
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salt
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6
cups
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fresh plum
tomatoes (about
2
pounds)
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6
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bacon strips,
cooked and
crumbled
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1
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can (15-½ oz)
kidney beans,
rinsed and
drained
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1
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can (15 oz)
pinto beans,
rinsed and
drained
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1
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can (15-oz)
garbanzo beans,
rinsed and
drained
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Additional
copped onion,
optional
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In a 4-qt.
kettle or Dutch oven over
medium heat, brown the
sausage and beef; drain,
discarding all but 1
tablespoon drippings. Set
meat aside. Sauté onion,
peppers and garlic in the
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.
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Yield: 10-12
servings (3 quarts)
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Recipe
Type
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Beef, Dutch Oven, Ground
Beef, Main Dish, Meat, One-dish Soup, Pork,
Soup
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Recipe
Source
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Source:
One-Pot Recipes
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