TEX-MEX TWO BEAN CHILI

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Tex-Mex Two Bean Chili image

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!

Provided by PSU Lioness

Categories     Tex Mex

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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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