Recipe: Swamp Chili (using chuck roast, bacon and Italian sausage)

SWAMP CHILI

1/2 pound bacon
8 ounces Italian sausage, crumbled
1 1/2 pounds chuck roast, diced
2 medium onions, chopped
1 green bell 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.

Put bacon, sausage, beef, onions, pepper and garlic in a Dutch oven. Add chili pepper, jalapeno peppers, chili powder, salt and oregano. Stir in crushed tomatoes, tomato paste and 1 1/2 cups 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.

Makes 8 servings
Source: Gracious Gator Cooks by The Junior League of Gainesville, Florida