8 slices bacon
1 lb. hot Italian sausage (1-inch chunks)
1 lb. lean ground beef
1 red onion (3/4-inch chunks)
1 green pepper (3/4-inch chunks)
2 cloves garlic, minced
1 1/2 c. red wine
3/4 c. Worcestershire sauce
3 tbsp. chili powder
2 1/2 tsp. fresh ground pepper
1 1/2 tsp. celery seed
1 tsp. hot dry mustard
Salt (to taste)
3 (16 oz.) cans whole tomatoes
1 (12 oz.) can tomato paste
1 (25 oz.) can kidney beans
Hot pepper to taste
Garnish: Chopped black olives Cheddar cheese Sour cream

Brown bacon; crumble and set aside. Drain most fat. Brown sausage; drain all fat. Remove sausage. Brown beef; remove fat and set aside. Cook red onion, green pepper and garlic for 3-4 minutes. Stir in red wine and Worcestershire sauce; simmer uncovered over low heat for 10 minutes.

Stir in chili powder, ground pepper, celery seed, mustard, and salt. Simmer for 10 minutes. Add whole tomatoes and tomato paste and meats. Heat to boiling. Reduce heat and simmer uncovered for 30 minutes. Add the kidney beans and their juice. Boil; cover, simmer 1 hour. Stir occasionally. Serve with garnish.