Famous Chili

This is my husband's adaptation of the red chili recipe featured earlier this week. He likes his chili hot, so this is our spiciest recipe. It's also our "meatiest" and, therefore, the heartiest. It's also good with venison sausage if you happen to have a hunter in the family.

Recipe adapted from Better Homes and Gardens New Cookbook, 11th edition

• 1/2-1 pound ground turkey*
• 1/2 pound of hot Italian sausage, pushed out of casings (or more)*
  
• 1 c. chopped onion (1 large)
• 1/2 c. chopped sweet green pepper
• 2 cloves garlic, minced
• 1 (14.5-oz.) can tomatoes, cup up (undrained)
• 1 regular can of Ro-tel tomatoes, undrained (go with the hot if your sinuses need some clearing up)
  
• 1 (15-oz.) can pinto beans, rinsed and drained
• 1 (8-oz.) can tomato sauce
• 2-3 t. chili powder
• 1/2 t. dried basil
• 1/4 t. pepper

*You should have roughly 1 to 1 1/2 pounds of meat, more or less, depending on how much of each type you use.

In a large saucepan, cook ground meat, onion, sweet pepper, and garlic till meat is brown and onion is tender. Drain fat. Stir in remaining ingredients. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes a lot, but freezes great. Taste and adjust the seasonings if necessary (depends on how seasoned your sausage is).