| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Crockpot, Beef, Chili | 6 | Servings |
INGREDIENTS
| -ELIZABETH HARGRAVE-BSXB89B | ||
| 1/2 | lb | Hot Italian link sausage; cut into 1-inch pieces |
| 1/2 | lb | Ground chuck |
| 2 | md | Onions; chopped |
| 1 | sm | Green pepper; seed, chop |
| 2 | cl | Garlic; minced |
| 1 | Jalapeno pepper; seed, chop | |
| 2 | ts | Worcestershire sauce |
| 2 | ts | Chili powder |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Freshly ground pepper |
| 2 | cn | (14-16 oz each) Italian style tomatoes |
| 1 | cn | (16 oz) pinto beans; drain |
| 1 | cn | (16 oz) garbanzos or kidney beans; drain |
INSTRUCTIONS
In large skillet, brown bacon pieces until crisp. Remove from skillet; drain well. Brown sausage and ground chuck with onions over medium heat; drain and add to crock pot. Add bacon and remaining ingredients; stir well. Cover and cook on low setting for 8 to 14 hours. Taste for seasoning. Formatted by Waldine Van Geffen VGHC42A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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