Tex-Mex Two Bean Chili

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

Directions

1. 1

   In 6-quart saucepan, heat oil; saute onion, green pepper and garlic 3-4 minutes, or until tender.

2. 2

   Add stew meat and sausage, stirring to crumble sausage; cook 5-6 minutes.

3. 3

   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.

4. 4

   Mix in beans. Cover and simmer and additional 30 minutes.