Italian Chili
Source of Recipe
Aunt Saunny
1 pound lean ground beef
1/2 pound bulk Italian sausage
1 cup chopped onion
1 cup chopped green sweet pepper
3 cloves garlic, minced
1 28-ounce can Italian-style tomatoes, cut up
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1 15-ounce can light red kidney beans, rinsed and drained
1 cup water
3 tablespoons Worcestershire sauce
2 to 3 tablespoons chili powder
2 teaspoons dried basil, crushed
2 teaspoons dried oregano, crushed
1/2 teaspoon bottled hot pepper sauce (optional)
1/4 teaspoon salt
Hot cooked rice
Shredded cheddar cheese
Dairy sour cream
1. In a large skillet, cook ground beef, sausage, onion, green
pepper, and garlic until meat is brown and vegetables are tender; drain.
In a 3-1/2- or 4-quart electric crockery cooker, combine the meat
mixture, undrained tomatoes, chickpeas, beans, water, Worcestershire sauce,
chili powder, basil, oregano, bottled hot pepper sauce (if desired),
and salt.
2. Cover; cook on low-heat setting for 6 to 8 hours or cook on
high-heat setting for 3 to 4 hours. Serve over hot cooked rice. Top with
shredded cheddar cheese and sour cream. Makes 6 to 8 servings.
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