When Darren and I got married, his aunts and cousins hosted a Pampered Chef bridal shower for me. We received all of our kitchen pots and pans, which was so very needed after using the few hand-me-down dishes we received from family and friends after college. A few meals were burned in those old pots, and we were in need of the non-stick stuff. They don't lie when they say the first year of marriage brings many burnt meals!
Instead of bringing a card to the shower, guests were asked to bring a recipe or two. We received so many recipes, including a few family favorites. One of our favorite's is this chili recipe from Darren's Great Aunt Myra.
When Darren brought me to my first Riskedal holiday, Myra was quickly one of my favorite relatives. She's a short, sassy woman with one of the best belly laughs. She doesn't hold anything back and gives it to you straight. We love Myra to death and are so happy she shared this AWESOME recipe with us. It's the perfect blend of sweet with a kick—kinda like Myra!
- 3 slices Bacon, diced
- 1/2 lb Hot Italian Link Sausage, cut into 1" pieces
- 1/2 lb Ground Chuck
- 2 medium Onions, chopped
- 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 tsp Dry Mustard
- 1/2 tsp freshly ground Pepper
- 1 (14 to 16 oz) can Italian-Style Tomatoes
- 1 16 oz can Pinto Beans, drained
- 1 16 oz can Garbanzo or Kidney Beans, drained
Step 1: In large skillet, brown bacon pieces until crisp. Remove from skillet. Drain well.
Step 2: Brown sausage and ground chuck with onions over medium heat. Drain and add to crock-pot.
Step 3: Add bacon and remaining ingredients to crock-pot. Stir well.
Step 4: Cover and cook on low setting for 6 to 14 hours.