Italian Chili

1 lb lean ground beef

½ lb bulk Italian sausage

1 cup chopped onion

1cup chopped green sweet pepper

3 cloves garlic, minced (¾ tsp granulated)

1 28 oz can Italian-style tomatoes, cut up (2 cans petite diced tomatoes)

1 15 oz can chickpeas (garbanzo beans) rinsed and drained

1 15 oz can light red kidney beans, rinsed and drained (pinto beans)

1 cup water

3 Tbsp Worcestershire

2 to 3 tsp chili powder

2 tsp dried basil

2 tsp dried oregano

½ tsp bottled hot pepper sauce (optional)

¼ tsp salt

Hot cooked rice

Shredded cheddar cheese

Dairy sour cream

Directions

In a large skillet, cook ground beef, sausage, onion, green pepper, and garlic until meat is brown and vegetables are tender; drain. In a 3-1/2- or 4-quart electric crockery cooker, combine the meat mixture, undrained tomatoes, chickpeas, beans, water, Worcestershire sauce, chili powder, basil, oregano, bottled hot pepper sauce (if desired) and salt.

Cover; cook on low-heat setting for 6 to 8 hours or cook on high-heat setting for 3 to 4 hours. Serve over hot cooked rice. Top with shredded cheddar cheese and sour cream. Makes 6 to 8 servings