Swamp Chili

Makes 8 servings

• 1/2 pound bacon

• 8 ounces Italian sausage, crumbled

• 1 1/2 pounds chuck roast, diced

• 2 medium onions, chopped

• 1 green pepper, chopped

• 1 clove garlic, crushed

• 1 dried red chili pepper, seeded and crumbled

• 1 to 2 jalapeno peppers, seeded and chopped

• 1 to 1 1/2 tablespoons chili powder

• 1/2 teaspoon salt

• 1/4 teaspoon dried oregano

• 1 (16-ounce) can crushed tomatoes

• 1 (12-ounce) can tomato paste

• 1 1/2 cups water

• 1 (16-ounce) can pinto or kidney beans, undrained

In large frying pan cook bacon until crisp, drain and crumble, set aside. Brown sausage in same pan, drain, and set aside, reserving 2 tablespoons drippings. Brown beef, onions, pepper and garlic in pan with drippings. In slow-cooker or Dutch oven, put bacon, sausage, beef, onions, pepper and garlic. Add chili pepper, jalapeno peppers, chili powder, salt and oregano. Stir in crushed tomatoes, tomato paste and water. Cook over low heat 2 to 3 hours, stir in beans, and cook one hour more. The longer it simmers, the better it tastes. Refrigerate leftovers; even better the next day.