1 pound lean ground beef 1/2 pound bulk Italian sausage 1 cup chopped onion 1 cup chopped green sweet pepper 3 cloves garlic, minced 1 28-ounce can Italian-style tomatoes, cut up 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained 1 15-ounce can light red kidney beans, rinsed and drained 1 cup water 3 tablespoons Worcestershire sauce 2 to 3 tablespoons chili powder 2 teaspoons dried basil, crushed 2 teaspoons dried oregano, crushed 1/2 teaspoon bottled hot pepper sauce (optional) 1/4 teaspoon salt Hot cooked rice Shredded cheddar cheese Dairy sour cream
1. 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. 2. 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.
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