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6 slices bacon
10 oz. hot Italian sausage,
cut into 1-inch slices
10 oz. lean ground beef
1 large Spanish onion, cut
into chunks
1 bell pepper, cut into large
2 cloves garlic, minced
1/2 jalapeno chili pepper,
diced (optional)
1 c. dark red wine
1/2 c. Worcestershire sauce
1 tsp. hot dry mustard
1 tsp. celery seed
1/2 tsp. chili powder
1 1/2 tsp. fresh ground black
6 c. Italian (pear-shaped)
1 (15 oz.) can pinto beans
1 (15 oz.) can kidney beans
1 (15 1/2 oz.) can garbanzo

Brown bacon in chili pot (preferably a large cast-iron
pot) or 4 1/2 quart Dutch oven. Drain. Crumble bacon and set
aside. Pour bacon fat from pot, leaving only a film. Brown
sausage; set aside with bacon. Pour sausage fat from pot.
Again, leave only a film. Fry ground beef. Drain and set
aside with other meats. Pour excess fat from pot. Cook onion,
pepper, garlic and chili pepper over low heat 2 to 3 minutes.
Stir in wine and Worcestershire sauce. Simmer, uncovered,
about 10 minutes. Stir in mustard, celery seed, chili powder,
salt and pepper. Simmer 10 minutes. Mash tomatoes and add,
with liquid and meats, to onion mixture. Heat to boiling.
Reduce heat. Simmer, covered, for 1/4 hour, stirring occasion-
ally. Stir beans, with liquid, into chili. Heat to boiling.
Reduce heat. Cover and simmer 1 hour, stirring occasionally.
Serves 10.
Note: This recipe is best made a day ahead and reheated
as flavors will blend to their spicy best.

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