What's For Dinner

I'm getting a head start on dinner tonight! Yes, I am using my crock pot, for the second time this week. Love that thing (even if it has country motif that I'm not crazy about)! Below is the recipe that I am using, Italian Chili. I found it last year and made it once, I think. It's a versatile recipe. I can serve it with rice, or in burritos, or over tortilla chips. Tonight I'm going burrito style! I'll for sure have left overs, so maybe we'll be eating some more Italian Chili love on Saturday?!

Italian Chili

1lb. lean ground beef
1/2 pound bulk Italian sausage (I had to use it in link form, I think it'll be fine)
1 cup chopped onion
1 cup chopped green sweet pepper
3 cloves garlic, minced
1 28 oz. can Italian-style tomoatoes, cut up
1 15 oz. can chickpeas (garbonzo beans), rinsed and drained
1 15 oz. can light red kidney bean, rinsed and drained
1 cup water
3 Tbl Worcestershire sauce
2-3 Tbl chili powder
2 tsp dried basil, crushed
2 tsp dried oregano, crushed
1/2 tsp bottled hot pepper sauce (optional)
1/4 tsp salt
hot cooked rice
shredded cheddar cheese
dairy sour cream

In a large skillet, cook ground beef, sausage, onion, green pepper, and garlic until meat is brown and vegetables are tender; drain. In the crock pot, combine the meat mixture, undrained tomatoes, chickpeas, beans, water, Worcestershire sauce, chili powder, basil, oregano, bottled hot pepper sauce (if desired), and salt.

Cover; cook on low heat stetting for 6-8 hours or cook on high-heat setting for 3-4 hours. Serve over hot cooked rice. Top with shredded cheddar cheese and sour cream. Makes 6-8 servings.