Texas Campfire Chili

Ingredients

• 5 slices smoked bacon
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 cup (~2 stalks) celery, finely chopped
• 1 cup (~1 small) yellow onion finely chopped
• 3 cloves garlic, minced
• 2 small jalapeno peppers, finely diced (use 1 if you’re not a heat lover)
• 1 can (540 ml/19 oz) red kidney beans, drained and rinsed
• 1 can (398 ml/14 oz) brown beans in molasses, undrained
• 1 can (540 ml/19 oz) chickpeas, drained and rinsed
• 2 cans (796 ml/28 oz) diced tomatoes, undrained
• 1 can (177ml/6 ounces) tomato paste
• 907 g (2 pounds) ground beef chuck (or stewing beef cut into 1” cubes) or use a mix of both
• 453 g (1 pound) Italian sausage, skin removed
• 3 Tbsp (44 ml) Lonestar’s Leap blend
• 1 1/2 Tbsp (22 ml) chili powder
• 1 tsp (5 ml) cayenne (adjust according to your love of heat)
• 1 tsp salt
• 2 Tbsp Worcestershire sauce
• Toppings: fresh cilantro, sour cream and cheddar cheese