Tex-Mex Two Bean Chili

• 2 Tbsp. olive oil
• 1 c. chopped onion
• 1 c. chopped green pepper
• 2 large garlic cloves, pressed
• 1 lb. lean stew meat, cut in 1/2-inch cubes
• 1/2 lb. bulk hot Italian sausage
• 15 oz. can tomato puree
• 1/8 tsp. cayenne pepper
• 14 1/2 oz. can beef broth
• 1 1/4 c. water
• 6 oz. can tomato paste
• 3 Tbsp. chili powder
• 4 oz. can diced green chilies
• 1 tsp. salt
• 1 1/2 tsp. ground cumin
• 1 tsp. sugar
• 1 tsp. dried oregano leaves, crushed
• 15 oz. can pinto beans
• 15 oz. can kidney beans

1. Drain beans and rinse.
2. Heat oil in 6-quart pan.
3. Saute onion, green pepper and garlic for 3 to 4 minutes or until tender.
4. Add stew meat and sausage, stirring to crumble sausage.
5. Cook 5 to 6 more minutes.

olive oil, onion, green pepper, garlic, lean stew meat, sausage, tomato puree, cayenne pepper, beef broth, water, tomato paste, chili powder, green chilies, salt, ground cumin, sugar, oregano, pinto beans, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822363 (may not work)