4 (15-oz.) cans pinto or kidney beans, drained, rinsed
1 lb. kielbasa, halved lengthwise, sticed
1 (14.5oz) can diced tomatoes
1 (4.5-oz.) can diced green chilies
2 cups packed brown sugar
1 cup molasses
1/2 cup chopped jalapeno chilies (3 to 4 large)
5 garlic doves, minced
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
3 tablespoons cornstarch
Cook bacon in a large pot over medium-high heat until crisp. Add onion, celery and bell peppers cook and stir 10 minutes or until tender. Add all remaining ingredients except cornstarch; bring to a boil. Reduce heat and simmer, uncovered, 1 hour.
For a thicker consistency, combine cornstarch and 3 tablespoons water. Stir into beans 5 minutes before the end of cooking.