Brown sausage and set aside with bacon. Again pour fat from pot. 1 lg. Spanish onion, cut into chunks 1 bell pepper 2 cloves garlic, minced 1/2 jalapeno pepper, diced

Cook on low heat; stir in. 1/2 c. Worcestershire sauce 1 tsp. hot dry mustard 1 tsp. celery seeds (optional) 1 1/2 tsp. chili powder

Add together with meat and other ingredients and simmer, uncovered, 10 minutes.

Stir in 1 1/2 teaspoons black pepper, 1/2 teaspoon salt, and 6 cups mashed Italian tomatoes (pear shaped) with juice. Heat all to boiling stage, then reduce heat and simmer, uncovered, 1/2 hour, stirring occasionally.

Add: 1 can kidney beans 1 can garbonzo beans

Stir beans with liquid into chili. Heat to boiling, reduce heat, cover, and simmer 1 hour, stirring often.

Note: This recipe is best when made 1 day ahead and reheated as flavors blend to their spicy best (if you can keep out of it).