Dinner-ready meaty and flavourful 3-bean chili

Most chili recipes have a handle on the basics: ground meat, beans, tomatoes and spices. But the best secret weapon is Worcestershire sauce. This one also includes sausage, bacon and ground mustard for incredible flavour.

Preparation time: 25 minutes
Cooking time: 1 hour 45 minutes
Serves: 10

• 350 g (3/4 lb.) Italian sausage links, cut into 1 cm (1/2 in.) chunks
• 350 g (3/4 lb.) ground beef
• 1 large onion, chopped
• 1 green pepper, seeded and chopped
• 1 jalapeño pepper, seeded, deveined and minced (wear gloves when handling)
• 2 garlic cloves, minced
• 250 ml (1 c.) beef broth
• 125 ml (1/2 c.) Worcestershire sauce
• 7 g (1 1/2 tsp.) chili powder
• 5 g (1 tsp.) freshly ground black pepper
• 5 g (1 tsp.) ground mustard
• 2 g (1/2 tsp.) celery seed
• 2 g (1/2 tsp.) salt
• 1.5 kg (6 c.) chopped fresh plum tomatoes
• 6 bacon strips, cooked and crumbled
• 1 can (475 g or 15 1/2 oz.) kidney beans, rinsed and drained
• 1 can (425 g or 15 oz.) pinto beans, rinsed and drained
• 1 can (425 g or 15 oz.) chickpeas, rinsed and drained

1. In a large pot or Dutch oven over medium heat, brown the sausage and beef. Drain, discarding all but 15 millilitres (one tablespoon) of the drippings. Set the meat aside.
2. Sauté the onion, green pepper, jalapeño pepper and garlic in the drippings until they begin to soften, about three minutes. Add the broth, Worcestershire sauce, chili powder, black pepper, mustard, celery seed and salt. Bring to a boil over medium heat. Reduce the heat, cover and simmer for 10 minutes.
3. Add the tomatoes, bacon, sausage and beef. Then return to a boil. Reduce the heat, cover and simmer for 30 minutes.
4. Add the kidney beans, pinto beans and chickpeas.
5. Simmer until the liquid thickens slightly, about one hour, stirring occasionally.

Chili is easily adaptable so you can readily change the recipe. Here are some ideas.

• Don't like pinto beans? Use black beans instead.
• Don't have fresh tomatoes? Use canned diced tomatoes.
• Like it spicy? Chop two jalapeño peppers (leaving in the seeds) and increase the chili powder to 15 grams (one tablespoon).

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