Ingredients
1 pound Italian sausage links1 boneless pork shoulder butt roast (1 pound)2 pounds ground beef2 medium onions, chopped1 large green pepper, chopped1 tablespoon minced garlic1 can (29 ounces) tomato puree1 can (28 ounces) diced tomatoes, undrained1 cup beef broth1 jalapeno pepper, seeded and minced2 tablespoons brown sugar1 tablespoon cider vinegar2 teaspoons chili powder2 teaspoons ground cumin1 to 2 teaspoons crushed red pepper flakes1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon hot pepper sauce2 cans (16 ounces each) kidney beans, rinsed and drained
Preparation
Cut sausage into 1/2-in. pieces. Trim pork and cut into 1/2-in. pieces.
In a 5-qt. kettle or Dutch oven, cook sausage, pork and beef over medium heat, until sausage and beef are no longer pink and the pork juices run clear; drain, reserving 1 tablespoon drippings. Set meat aside.
Saute onions, green pepper and garlic in reserved drippings until tender. Add the next 12 ingredients. Return meat to the pan; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the beans and heat through.
