Return to Mexican / Tex-Mex
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2 lbs. chuck steak cubed in bite-size pieces 1 lb. hot Italian sausage removed from casings 2 large onions, diced 12 cloves garlic, diced 1 tbsp. cumin 1 tbsp. paprika 1 tbsp. pure chili powder 1 32-oz. can crushed tomatoes 1 16-oz. can pinto beans 1 16-oz. can Great Northern beans 1 16-oz. can dark red kidney beans
For garnish: chopped scallions, sour cream, shredded cheddar cheese |
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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 in the reserved fat until translucent, about seven to eight minutes. Add the cumin, paprika and chili powder. Then add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about an hour and a half. Following that 1-1/2 hours, add the three cans of beans and simmer for an additional 30 minutes.
Serve with dishes of chopped scallions, sour cream and shredded cheddar cheese. A nice, warm corn bread would be good as well.
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