Tex-Mex Two Bean Chili - cooking recipe

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
Preparation
    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.

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