meaty blend of beef and pork that excites the palette.
cup vegetable oil
2 large onions
2 cloves garlic, minced
4 pounds lean beef stew meat, (chuck) cubed
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 teaspoon salt
2 teaspoons sugar
2 tablespoons unsweetened cocoa powder
16 ounces baked
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.