Two Bean Chili

July 18, 2004

  • 1 pound sweet Italian sausage, removed from casing
  • 1 pound lean ground beef
  • 2 cups onion, chopped
  • 1 cup green pepper, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 tablespoons chili powder
  • 2 teaspoons cumin seed
  • 3 tablespoons dried leaf basil, crumbled
  • 2 teaspoons dried oregano leaves, crumbled
  • 1 teaspoon salt
  • 2 (28-ounce) cans Italian-style tomatoes, undrained
  • 1 (20-ounce) can chickpeas, undrained
  • 1 (15 1/4-ounce) can red kidney beans, undrained
  • 3 tablespoons Worcestershire sauce
  • 1 1/4 teaspoons Tabasco pepper sauce

    Optional garnishes: sliced olives, chopped onion, chopped green pepper, chopped tomatoes, shredded cheese and rice

    In a large heavy kettle or Dutch oven, cook sausage, ground beef, onion, green pepper and garlic until meats are no longer pink and vegetables are tender; drain off fat. Stir in flour, chili powder, cumin seed, basil, oregano and salt; cook 1 minute. Add tomatoes and break up with the back of a spoon. Stir in chickpeas, kidney beans, and Worcestershire and Tabasco sauces. Simmer 3 hours, adding water if necessary.


Serve in heated bowls with sliced olives, chopped onion, chopped green pepper, chopped tomato, shredded cheese and rice, if desired.

Makes approximately 3 quarts, or 8 servings.

The Herald-Mail Articles