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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Shelly, Fort Wayne, Indiana USA
Servings: 14
2 pounds chuck steak, cubed in bite-size pieces
1 pound hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pure chili powder
1 can (32 ounce size) crushed tomatoes
1 can (16 ounce size) pinto beans
1 can (16 ounce size) Northern beans
1 can (16 ounce size) dark red kidney beans
chopped scallions
sour cream
shredded Cheddar cheese
Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons.
Sauté the onions and garlic until translucent, about 7 minutes.
Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 ½ hours.
Add the three cans of beans, and simmer for another 30 minutes.
Serve with dishes of chopped scallions, sour cream and shredded Cheddar cheese. Cornbread is great with this also!