Servings 16
A
meaty blend of beef and pork that excites the palette. 1/4
cup vegetable oil 2 large onions 2 cloves garlic, minced 4 pounds lean beef stew meat, (chuck) cubed 2
pounds bulk sausages (Jimmy Deans Hot) 56 ounces whole, fire roasted tomatoes, drained and chopped (reserve liquid) 12 ounces tomato paste 3 tablespoons chili powder 2 teaspoons cumin 1 tablespoon oregano 1/4 teaspoon
cloves, ground 1 teaspoon salt 2 teaspoons sugar 2 tablespoons unsweetened cocoa powder 16 ounces baked
beans 15 ounces pinto beans, drained 30 ounces kidney beans drained
* In large dutch oven, heat oil. Saute onion and garlic until soft but not brown. * Add beef and sausage.
Cook until brown. Drain fat. * Add chopped tomatoes, tomato paste, chili powder, cumin, oregano, cloves, salt, sugar
and cocoa powder. Return to simmer. * Simmer partially covered for 1 hour, stirring often until meat is tender. If mixture
is slightly dry, add 2-3 tablespoons of water as it cooks. * Add beans to mixture and continue cooking 15-20 minutes
longer. Serve hot and bubbly.
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