So I was just gonna call this 5 bean...but then I realized the 4 and 3 parts...I could have popped in 2 and 1, but it would have been forced. Anyway, this is a good recipe for when you wanna have leftovers all week, and maybe some to freeze too. Also a fantastic way to use up hot peppers if you have a million on the bushes on your back patio...I digress. I will record here what I used...but the great thing about chili is YOU CAN PUT WHATEVER YOU WANT IN THERE, and as long as there's some kinda bean, you're usually within the legally accepted bounds. Oh, also, I split this in half so I could make one batch really spicy...and one batch edible. :)
Big can kidney beans
Small can black beans
Small can Northern beans
Small can Garbanzo beans
1 lb bulk sausage
1 lb hamburger
1 lb cut up chicken breast
1 large onion
5-7 cloves garlic
1 can tomato sauce (not pasta sauce, tomato sauce)
2 cans diced tomatoes
1 lb fresh green beans, cut into bite-size pieces
Handful of fresh basil and parsley,
For edible spice: 1 serrano del sol pepper, 1 cherry bomb pepper, 1 jalapeno
For hotness: 12-15 of the above, assorted
1 bell pepper, chopped
Big carton of beef broth
1. Chop and saute the garlic and onion in some olive oil.
2. Cook the meats with the garlic and onion until everything is done.
3. Dump everything in the pot. (Remember to halve everything into two pots if you're making two batches)
4. Cook on high until the chili is bubbling. Turn the heat to low and simmer, stirring occasionally, for about 2 hours.