Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| 3 slices | bacon -- diced | |
| 1/2 lb. | Italian link sausage -- cut into 1" pieces | |
| 2 medium | onions -- chopped | |
| 1/2 lb. | ground chuck (or more, if desired) | |
| 1 small | green pepper -- seeded and chopped | |
| 2 cloves | garlic -- minced | |
| 1 | jalapeno pepper -- seeded and chopped | |
| 2 tsp. | Worcestershire sauce | |
| 1 | to 3 tsp. chili powder | |
| 1/2 tsp. | dry mustard | |
| 1/4 tsp. | pepper | |
| 2 cans | Italian-style tomatoes (14-16 oz. ea.) | |
| 1 can | pinto beans, canned -- drained | |
| 1 can | kidney beans -- drained |
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 toCrock-pot. Add bacon and remaining ingredients; stir well. Cover and cook on Lowfor 6 to 14 hours. Taste for seasoning. NOTE:I cut the sausage into smaller pieces when it is cooked firmly enough to handle.Also, this can be done just by cooking it on the stove. Different and very good.I added the full amount of chili powder.