This filling chili doubles up on meats, beans

Brrr. Cold enough out there for you? How does a steaming bowl of chili sound?

I've had this recipe for years — so long the recipe card has yellowed and the ink has faded. But I haven't changed it one bit. I love the texture, the taste, the tempting smells that travel around the house as it simmers.

I'll say up front: If you don't like beans in your chili, look elsewhere. But if you do, this one has plenty. In fact, it has two kinds — red kidney beans and garbanzo beans, or chickpeas, if you will.

Not only are there two kinds of beans, there are two kinds of meats: ground beef and smoked sausage.

No more two-of-a-kinds, just the typical seasonings and other ingredients — onions, tomatoes, chili powder and cumin, to name a few.

Now that we're in the heat of chili season, it's time to get out your favorite big pot and stir up a batch. My favorite toppings for this chili are sour cream, cheese and avocado — or nothing at all.

Two-Bean, Two-Meat Chili

1 pound smoked sausage, sliced

1 pound lean ground beef

2 cups chopped onion

1 cup chopped green pepper

3 cloves minced garlic

1/4 cup flour

3-4 tablespoons chili powder

2 teaspoons cumin

2 teaspoons dried basil

2 teaspoons oregano

1 teaspoon salt, or to taste

2 (28-ounce) cans chopped tomatoes, undrained

1 can garbanzo beans, undrained

1 can kidney beans, undrained

3 tablespoons Worcestershire sauce

1/2 teaspoon hot sauce, or to taste

In large pot, brown sausage, ground beef, onions, green pepper and garlic until meats are no longer pink and vegetables are tender; drain off fat. Stir in flour and seasonings until well-combined, about 1 minute. Add remaining ingredients and simmer for three hours, adding water, if necessary. Makes about 3 quarts.

Email Anne Braly at abraly@timesfreepress.com.