1 lb. hot Italian sausage (6 links)
1 ½lb. lean ground beef
6 slices bacon
1 large onion (chopped)
2 bell peppers (cut up)
2 cloves garlic (minced)
3 jalapeno hot peppers (diced) or (1) habereno** See note.
¼ cup Worcestershire sauce
1 tablespoon. creole seasoning
1 cup Burgandy wine
1 teaspoon dry mustard
1 teaspoon celery seeds
1 teaspoon ground cumin
½ teaspoon allspice
3 tablespoons chili powder
3 cups Italian crushed tomatoes (1 large can)
2 cans pinto beans (15oz cans Goya)
2 cans red kidney beans (19oz cans Progresso)

Brown bacon in large dutch oven.
Remove bacon, crumble and set aside.
Slice sausage into 1" pieces and fry in bacon fat until brown.
Remove and set aside with bacon. Pour off excess fat and fry ground beef.
Drain and set aside with other meat. Pour excess fat from pot.
Saute onion, bell pepper, garlic and hot pepper over low heat 4-5 minutes.
Stir in mustard, celery seeds, chili powder, creole seasoning, and allspice simmer 10 minutes.
After 10 minutes add crushed tomatoes, all other liquids and meats, bring to a boil.
Reduce heat and simmer for ½ hour stirring occasionally.
Add beans with ½ liquid, heat to boiling.
Reduce heat and simmer for 1 hour stirring ocsaionally.

ENJOY

** Note! using different hot peppers such as habenaro will increase the hotness.
(3) Habenaro peppers will be Super HOT I Mean KILLER!!!
So adjust to your own personal taste.