After a couple decades in Texas, I can say that everyone has an opinion on chili, and some people are very passionate when it comes to the beans vs. no beans debate. Personally, I prefer chili with beans. Beans not only add texture; they are also great sources of protein and fiber.

This is our family's favorite version.

Ingredients

1 pound ground beef
1 pound ground Italian sausage mild
1 (15 oz) can kidney beans, drained
1 (15 oz) can chili beans, NOT drained
1 (15 oz) can diced tomatoes with green chilis
1 can rotel
1/2 (6 oz) can tomato paste
1 small yellow onion chopped
1 red bell pepper seeded and chopped
1 cup vegetable stock
1 1/2 Tablespoons chili powder
1/2 Tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 Tablespoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika

Instructions

Brown ground beef and Italian sausage in a large skillet. Season with salt and pepper. When meat is about halfway done, drain excess grease. Add chopped onion and bell pepper. Continue cooking until meat in no longer pink and onions are translucent.

Add minced garlic. Cook 1-2 more minutes.

In a crockpot, add the beans, diced tomatoes, rotel, tomato paste, and vegetable stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Italian seasoning, salt, pepper, and paprika. Add beef, Italian sausage, onions and peppers. Stir to blend, then cover and simmer over high heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. Reduce heat to low or warm until ready to serve. The longer the chili simmers, the better it will taste.

Ideas

Serve with freshly grated colby/jack cheese, sour cream, or your favorite topping.

This chili is great with crackers or Fritos.