5 slices bacon
8 oz. sweet Italian sausage links, sliced & crumbled
1 1/2 lbs. beef stew meat, diced to 1 inch cubes
2 med. onions, chopped (1 1/2 c.)
1 clove garlic, minced
1 (4 oz.) can green chilies, seeded & chopped
2 pickled jalapeno peppers (opt.)
1 to 1 1/2 tbsp. chili powder (less for mild)
1/2 tsp. salt
1/2 tsp. oregano
2 1/2 c. water
1 (12 oz.) can tomato paste
2 (8 oz.) cans tomato sauce
1 (16 oz.) can red kidney beans
1 (16 oz.) can pinto beans

In large saucepan cook bacon until crisp; drain and crumble (discard drippings) set bacon aside. Brown sausage in same pan, drain reserving 2 tablespoons drippings, brown diced beef, onions and garlic. Add cooked bacon, sausage, green chilies, jalapenos, chili powder, salt and oregano. Stir in water and tomato paste and sauce. Bring to boil, simmer uncovered for 1 1/2 hours, stir occasionally. Stir in beans, simmer covered for 30 additional minutes. Serves 8.

For Microwave: In glass casserole, layer bacon in paper towels, cook on high 4 to 5 minutes. Crumble bacon, set aside. Do the same with the sausage, drain off fat. Add all ingredients, cover, cook on medium for 45 minutes; stir then cook 30 to 35 minutes more.