Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

John E’s Hot Chili (Maggie Jones)

5 strips bacon

1 onion, chopped

3 or 4 Italian sausage links, cut into bite-sized pieces

1½ lbs. ground Italian sausage

1½ lbs. ground beef

1 (14½-oz.) can tomatoes

1 (29-oz.) can tomato sauce

¾ cup bottled chili sauce

1 (16-oz.) can pinto beans

1 (16-oz.) can kidney beans

½ lb. fresh mushrooms, sliced

½ green pepper, diced

1 clove garlic, crushed

3 to 5 jalapeno peppers, diced

3 T. crushed red pepper

Salt & pepper, to taste

1 t. Oregano

16 oz. water

In a large kettle, fry bacon until crisp. Remove from kettle and crumble. Set aside. Brown onion, sausages, ground beef and chuck in bacon drippings. Drain off drippings; add crumbled bacon. To the meat, add tomatoes, tomato sauce, chili sauce, pinto beans, kidney beans, mushrooms, green pepper, garlic, jalapeno peppers, red pepper, salt & pepper, oregano, and water. Bring to a boil. Reduce heat and let simmer 2-4 hours. It’s better served the next day. Garnish with shaved cheddar cheese, minced onions, jalapenos, or nacho chips, if desired. Makes 10-12 servings.