1 lb. sweet Italian sausage, remove casing
1 lg. lean ground beef
1 c. chopped green pepper
1/4 c. flour
2 tsp. cumin seed
1 tsp. salt
2 cans (28 oz.) each Italian style tomatoes
1 can (20 oz.) can chick peas, undrained
1 can (15 1/4 oz.) red kidney beans, undrained
3 tbsp. Worcestershire sauce
1 1/4 tsp. Tabasco pepper sauce
2 c. chopped onion
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. dried leaf basil, crumbled

Sliced olives, chopped onions, chopped green peppers, chopped tomato, shredded cheese and rice, optional.

In a heavy kettle, cook sausage, ground beef, onion, green pepper and garlic until meats are no longer pink and vegetables are tender. Drain off fat. Stir in flour, chili powder, cumin seed, basil and salt; cook 1 minute. Add tomatoes, chick peas, kidney beans, Worcestershire and pepper sauce.

Simmer 3 hours, adding water if necessary. Serve with the chopped vegetables, cheese and rice. Makes about 3 quarts, about 8 servings.