Italian Two-Chump Chili

http://groups.google.com/groups?q=chili+recipe+beans+kidney&start=20&hl=en&lr=&ie=UTF-8&oe=UTF-8&scoring=d&selm=e35tmvo9qd2vl9omn7jvaiimr109koh53v%404ax.com&rnum=29

Presented on KSL-TV (Salt Lake City, Utah)
by Tony Caputo's
on September 16, 2003

"This is a great tasting, easy to make chili recipe. A wonderful dish
to
serve a large group or a hearty meal."

1/8 cup oil - olive or your preference
2 lbs Italian Suasage - chuncked (mild or hot)
10 cloves garlic - crushed, finely chopped
2 white onions - chopped
2 green peppers - chopped
2 red peppers - chopped
3 20oz can Plum Tomatoes - coarsely chopped w/liquid
3 lbs - kidney beans (canned)
3 lbs - Great Northern beans or Cannelloni beans (canned)
1 lbs Garbanzo beans (canned)
1 - 3 oz. Chopped green chilies
1 cup Chili Powder
1/4 cup Italian oregano or Italian Seasonings
Salt and Pepper to Taste

In a large skillet combine oil, sausage, onions, and garlic. Sautee.
Just before completed - add the variety of peppers and cook slightly until
tender. Set aside.
In a large stockpot, add with 8 cups of water. Add tomatoes, bean
variety, gr. chilies, and the sauteed mix. Season with chili, Italian seasoning
and salt and pepper to taste. Stir well and bring mixture to a boil. Cover
and reduce heat. Allow the mix to simmer for 2 hours. Stirring
occasionally. Serve and enjoy plain or with your favorite topping.

©KSL Television, Salt Lake City UT