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Categories:
olive oil onion green pepper garlic lean stew meat sausage tomato puree beef broth water tomato paste green chilies chili powder ground cumin salt sugar oregano cayenne pepper pinto beans kidney beans
Viewed: 15 - Published at: 4 years agoIngredients
- 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
Method
- In 6-quart saucepan, heat oil; saute onion, green pepper and garlic 3-4 minutes, or until tender.
- Add stew meat and sausage, stirring to crumble sausage; cook 5-6 minutes.
- 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.
- Mix in beans. Cover and simmer and additional 30 minutes.
