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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 12 generous servings
2 ½ pounds boneless sirloin tip roast, cut into 1 inch cubes
1 envelope of Southwest meat marinade mix
½ pound beef smoked sausage, cut in slices
1 medium onion, diced
2 garlic cloves, chopped
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
3 tablespoon olive oil
1 14 ½ ounce can diced tomatoes with green chilies
1 28 ounce can diced tomatoes
1 2 pound can chili hot beans
½ 7 ounce can garbanzo beans, drained
½ 7 ounce can black beans, drained
½ 7 ounce can pinto beans (Mexican)
⅓ cup steak sauce
1 quart V-8 vegetable juice
2 envelopes chili seasoning, mild
Mix marinade according to package directions, add cubed beef.
While marinating, sauté onions, garlic, parsley and cilantro in 1 tablespoon olive oil in a skillet.
In Dutch oven, heat 2 tablespoon oil over medium heat until hot. Add marinated beef cubes (half at a time) and brown beef evenly, stirring occasionally. Add onion mixture, and sliced smoked sausage to Dutch oven. Stir well. Add all the remaining ingredients. Bring to a boil; reduce heat to low. Cover and simmer for 2 hours or until beef is tender.
Note:
A firehouse competition was held and the winner was the West Allis, WI Firehouse. This recipe is an adaptation of the original recipe. It contains all of the ingredients used, but proportions have been changed to make this a home-use recipe. This recipe will fill a stock pot or an 8 quart Dutch oven. Thank you to all participating firehouses and the folks at the West Allis Firehouse say, "Enjoy!"