1 lb. hot sausage
1 bell pepper
1/4 c. Worcestershire sauce
1 tsp. dry mustard
3 c. Italian pear tomatoes
1 lb. lean ground beef
2 cloves garlic
1 c. burgundy wine
1 tsp. celery seed
1 (15 oz.) can pinto beans
6 slices onion
1 hot green pepper
1/2 lb. bacon
2 tbsp. chili powder
1 (15 oz.) can kidney beans

Brown bacon in large Dutch oven. Remove bacon, crumble and set aside. Slice sausage in one inch pieces and fry bacon fat until brown; remove from grease. Set aside with bacon.

Pan off excess fat and fry ground beef; drain and set aside. Pan excess fat from pot and cook onion, bell pepper, garlic and hot pepper over low heat 2 or 3 minutes. Stir in mustard, celery seed and chili powder; simmer 10 minutes. Mash tomatoes, add with liquid and meats to onion mixture. Heat to boiling - reduce heat and simmer. Season to taste; simmer 1/2 hour, stir a few times. Add beans and simmer one hour.