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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I found this recipe in a book called Great American Favorite Brand Name Cookbook and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! Ingredients:
2 tablespoons olive oil |
1 cup onion, chopped |
1 cup green pepper, chopped |
2 large garlic cloves, pressed |
1 lb lean stew meat, cut into 1/2-inch cubes |
1/2 lb loose hot italian sausage |
1 (15 ounce) can tomato puree |
1 (14 1/2 ounce) can beef broth |
1 1/4 cups water |
1 (6 ounce) can tomato paste |
1 (4 ounce) can diced green chilies |
3 tablespoons chili powder |
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
1 teaspoon sugar |
1 teaspoon dried oregano leaves, crushed |
1/8 teaspoon cayenne pepper (optional) |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can kidney beans, rinsed and drained |
Directions:
1. In 6-quart saucepan, heat oil; saute onion, green pepper and garlic 3-4 minutes, or until tender.
2. Add stew meat and sausage, stirring to crumble sausage; cook 5-6 minutes.
3. Blend in tomato puree, broth, water, tomato paste, green chiles, chili powder, cumin, salt, sugar, oregano and cayenne pepper, if desired. Bring to a boil. Reduce heat; simmer uncovered 1 1/2 hours, stirring occasionally.
4. Mix in beans. Cover and simmer and additional 30 minutes.
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