A friend just sent me this chili recipe she swears by. Let me know if you make it!

Italian Chili

• 1 pound lean ground beef
• 1/2 pound bulk Italian sausage
• 1 cup chopped onion
• 1 cup chopped green sweet pepper
• 3 cloves garlic, minced
• 1 28-ounce can Italian-style tomatoes, cut up
• 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
• 1 15-ounce can light red kidney beans, rinsed and drained
• 1 cup water
• 3 tablespoons Worcestershire sauce
• 2 to 3 tablespoons chili powder
• 2 teaspoons dried basil, crushed
• 2 teaspoons dried oregano, crushed
• 1/2 teaspoon bottled hot pepper sauce (optional)
• 1/4 teaspoon salt
• Hot cooked rice
• Shredded cheddar cheese
• Dairy sour cream

1. In a large skillet, cook ground beef, sausage, onion, green pepper, and garlic until meat is brown and vegetables are tender; drain. In a 3-1/2- or 4-quart electric crockery cooker, combine the meat mixture, undrained tomatoes, chickpeas, beans, water, Worcestershire sauce, chili powder, basil, oregano, bottled hot pepper sauce (if desired), and salt.
2. Cover; cook on low-heat setting for 6 to 8 hours or cook on high-heat setting for 3 to 4 hours. Serve over hot cooked rice. Top with shredded cheddar cheese and sour cream. Makes 6 to 8 servings.