Every year Sherwood Family Recreation Center hosts a Chili Cook-Off Fundraiser Dinner. I love this event because I can try my best to perfect a chili recipe, but I also get to taste other amazing dishes!
If you love chili, you might be interested in giving this one a try. It caught my eye because of the many colors of the ingredients. It’s packed with three kinds of meat, three kinds of beans, and a variety of vegetables.
Meaty Three-Bean Chili
3/4 pound Italian sausage links, cut into 1/2-inch chunks
3/4 pound ground beef (I used venison)
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
- 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.
Yield: 10-12 servings (3 quarts).
After it was all said and done, I didn’t win the contest. But I discovered a great new chili recipe!