3-3-3 Chili

Hands down the best chili I have ever made and I have made a lot of chili.

Courtesy of Woman's Day and Linda Arceo

Ingredients

5 slice(s) bacon, cut into ½-in. pieces

1 pound(s) beef chuck, trimmed and cut into ½-in. pieces

8 ounce(s) hot Italian sausage (about 2 links), casings removed

2 tablespoon(s) olive oil

1 medium onion, chopped

Kosher salt and pepper

1  green bell pepper, cut into ¼-in. pieces

1  jalapeño (seeded, if desired), finely chopped

1 clove(s) garlic, finely chopped - I added 3 to mine.

1 28-oz can(s) crushed tomatoes

1 tablespoon(s) Tabasco sauce - Texas Pete's Hot Sauce is what I used

1 tablespoon(s) chili powder

1/2 teaspoon(s) ground cumin

1 teaspoon(s) pickled jalapeño juice (optional)

1  chile de arbol pepper, crushed, or ¼ tsp cayenne pepper

1 - 15 ounce(s) can pinto beans, rinsed

1 - 15 ounce(s) can black beans, rinsed

1 - 15 ounce(s) can of red kidney beans, rinsed

Shredded cheeses (such as Muenster, Monterey Jack and/or Cheddar), sliced avocado and radishes, and tortillas, for serving

I also added; halved black olives and drained canned corn. 

Tostitos hint of lime tortilla chips are perfect for dipping.

Directions

Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate.

Add the beef to the pan and cook until browned, 6 to 8 minutes. Transfer to a second plate and set aside. Pour off any liquid and return the pan to medium heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Transfer the sausage to the plate with the beef.

Wipe out the pan and heat the oil over medium heat. Add the onion and ½ tsp salt and cook, stirring occasionally, for 5 minutes. Add the bell pepper and jalapeño and cook, stirring occasionally, until the vegetables are just tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute.

Add the crushed tomatoes, Tabasco, chili powder, cumin, jalapeño juice (if using), ½ tsp each salt and pepper, and 3 cups water and bring to a boil. Return the beef and sausage to the pan add the chile de arbol and simmer, covered, for 30 minutes.

Add the beans and reserved bacon and simmer, uncovered, until thickened, 45 to 55 minutes more. Serve with the cheese, avocado, radishes and tortillas, if desired.

Read more: 3-3-3 Chili – Chili Recipe - Woman's Day

Trader Joes Sweet Potato Gnocchi With Butter And Sage

Lazy Sunday with no time to cook. What to do? Heat up some Trader Joe's Sweet Potato Gnocchi with Butter and Sage. Steam some broccoli to go along, open a bottle of wine and you are all set.

Best Biscuits Ever!

I have made biscuits before but they have never turned out quite as good as the ones by The Flying Biscuit in Raleigh, North Carolina.

Baked to perfection and served with apple butter, yum! If you are ever in the area you must try these.

Roasted Tomatoes with Fresh Basil and Mozzarella

Easy and so good!

Recipe by Dava Parr, Delicious Living

Serves 8 / An easy appetizer. Be sure to use a glass or enameled pan (not plain metal) to avoid any reactivity with the acidic tomatoes. Splurge on a flavorful, fragrant olive oil for the best results.

Good-quality olive oil
4 medium-large, ripe tomatoes
½ cup chopped fresh basil, plus whole leaves for garnish
4 large cloves garlic, crushed
8 very thin slices mozzarella cheese

1. Preheat oven to 450˚. Pour a little olive oil into a glass or enameled baking dish.
Cut tomatoes in half and roll cut part in olive oil; then turn over and arrange in dish, cut side up. Sprinkle each tomato with chopped fresh basil, crushed garlic, salt and pepper to taste, and a thin cheese slice. Drizzle again with olive oil. Roast for 20 minutes, until tender and lightly browned.

Garnish with whole basil leaves.

PER SERVING: 86 cal, 5g fat (2g mono, 0g poly, 3g sat), 18mg chol, 7g protein, 2g carb, 0g fiber, 177mg sodium