Portuguese Chili

• 1 LB. LINGUICA - PORTUGUESE SAUSAGE, 1 LB GROUND BEEF,
• 1 MEDIUM YELLOW ONION - CHOPPED,2 LB. PINTO BEANS ,
• 1 8 OZ CAN TOMATO SAUCE,
• 1 TBSP SALT, 2 TBSP TOMATO PASTE,t TSP SUGAR, Tsp Cumin
• 1 14.5 OZ CAN DICED TOMATO,
• 2 BAY LEAF, 1 TBSP BLACK PEPPER,t TSP GROUND ALLSPICE, 1/4 TSP GROUND CINNAMON

1. PLACE PINTO BEANS IN LARGE POT, COVER WITH WATER AND SOAK OVERNIGHT. DRAIN WATER AND REPLACE. REMOVE CASING FROM LINGUICA AND ROUGH CHOP.DO NOT CHOP FINE.
2. PLACING POT ON MEDIUM-HIGH HEAT, ADD ONION AND LINGUICA TO BEANS AND BRING TO BOIL FOR 2 HOURS, STIRRING OCCASIONALLY.
3. ( BEANS SHOULD ALWAYS BE COVERED BY WATER while cooking, add as needed OR THEY WILL BURN. )
4. IN SEPARATE SKILLET, CRUMBLE AND BROWN GROUND BEEF. DRAIN GROUND BEEF AND ADD TO POT.
5. ADD SPICES AND DICED TOMATOES, TOMATO SAUCE AND PASTE, SIMMER FOR 1 HOUR. Stir ocaasionally, SAUCE WILL THICKEN.

linguica portuguese sausage, pinto beans, tomato sauce, salt, tomato, bay leaf

Taken from www.epicurious.com/recipes/member/views/portuguese-chili-50001225 (may not work)