5 slices bacon
8 oz Italian sausage links, sliced
1 1/2 lbs beef chuck steak, diced
2 med onions, chipped
1 small green pepper, chopped
1 clove garlic, minced
2 dried red chili peppers, seeded and crumbled (if using dry peppers)
2 jalapeno peppers, seeded and chopped
1 to 1 and 1/2 tbsp chili powder
1/2 tsp dried oregano, crushed
1/2 tsp salt
2 1/2 c water
1 12 oz can tomato paste
1 16 oz can pinto beans, drained
1 16 oz can garbanzo beans, drained
In large saucepan, cook bacon 'till crisp. Drain; crumble and set aside. In same saucepan, brown sausage. Drain, reserving 2 tbsp drippings in saucepan; set sausage aside. In reserved drippings cook beef, onion, green pepper and garlic 'til beef is brown. Add remaining peppers, the seasonings, bacon and sausage; stir in water and tomato paste. Bring to boiling; reduce heat. Simmer, covered 30 minutes more. Makes 2 qts. Very good frozen and then thawed and re-heated.