Tex-mex two bean chili

8 Servings

Ingredients

Quantity Ingredient
PILLEGI TDJR42A
2 tablespoons Olive oil
1 cup Onion -- chopped
1 cup Green bell pepper ; seeded
1 Garlic ; clove -- pressed
1 pounds Stew meat -- cut into in
½ pounds Hot italian sausage * 1-3/4
Tomato puree
1¾ cup Beef broth
1¼ cup Water
⅔ cup Tomato paste
½ cup Green chiles -- diced
3 tablespoons Chili powder
1½ teaspoon Cumin
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Oregano
⅛ teaspoon Cayenne pepper
1½ cup Pinto beans -- (canned)
Rinse
1½ cup Kidney beans -- (can)
Rinsed

Directions

* If link sausage is used, remove castings before sauteing. In 6-quart pan, heat oil; saute onion, bell pepper, and garlic 3 to 4 minutes or until tender. Add stew meat and sausage, stirring to crumble sausage; cook 5 to 6 minutes. Blend in tomato puree, broth, water, tomato paste, green chiles, chili powder, cumin, salt, sugar, oregano, and cayenne pepper, if desired.

Bring to boil. Reduce heat; simmer, uncovered for 1-½ hours, stirring occasionally. Mix in beans; simmer, covered for 30 minutes more. Makes 6 servings. Recipe: Houston Post, October 3, 1990 Be Seeing You, DPileggi in Houston 08/20 13:39 FROM: D PILEGGI (TDJR42A) Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File

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