Recipe - Kevins Avalanche Chile

5 sl Bacon, minced
4 Breakfast link sausages, cut
to One half inch pieces
1 pound Ground chuck
2 md Red onions, chopped
4 Cloves garlic, minced
1 Dry habanero pepper, crushed
One half Stick celery, chopped
One half Zucchini squash, chopped
(optional)
2 teaspoon Worcestershire sauce
2 teaspoon Cayenne powder
One half teaspoon Dry mustard
One fourth teaspoon Black pepper
2 cn (16 oz. ea.) Italianstyle
tomatoes
1 cn (16 oz.) pinto beans,
drained
2 cn (16 oz. ea.) kidney beans,
drained
One half cn Beer

Fry bacon and sausage in a large skillet until. Remove from skillet and
drain well. Brown ground chuck with onions over medium heat; drain and add
to CrockPot. Add bacon, sausage and remaining ingredients; stir well.
Cover and cook on High setting 6 to 8 hours.

NOTES:

I like the zucchini but my family doesn't. Follow your heart. You can, of
course, use dry beans instead of canned beans. The beer burns off long
before the chile is done, but it's necessary for flavor.

Posted to FOODWINE Digest 19 Dec 96

From: Kevin A Straight straight@JUNO.COM

Date: Fri, 20 Dec 1996 12:17:28 EST