Meaty Three-Bean Chili

• 3/4 pound Italian sausage links, cut into 1/2-inch chunks
• 3/4 pound ground beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 2 garlic cloves, minced
• 1 cup beef broth
• 1/2 cup Worcestershire sauce
• 1-1/2 teaspoons chili powder
• 1 teaspoon pepper
• 1 teaspoon ground mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 6 cups chopped fresh plum tomatoes (about 2 pounds)
• 6 bacon strips, cooked and crumbled
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• Additional chopped onion, optional

1. 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.
2. 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.
3. Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
4. Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired.

italian sausage, ground beef, onion, green pepper, pepper, garlic, beef broth, worcestershire sauce, chili powder, pepper, ground mustard, celery, salt, fresh plum tomatoes, bacon, kidney beans, pinto beans, garbanzo beans, onion

Taken from www.tasteofhome.com/recipes/meaty-three-bean-chili/ (may not work)