Beans with Steak Chili

I got this recipe from my friend Little c! Oh man...talk about delicious and fulling! I made mines in the crock pot instead of over the store with minor adjustments and it turned out great!!!  I made enough for two days.  Day 1 I served the chili with some long grain rice topped with cheddar cheese and sour cream and garlic bread.  Day 2 I served it with spaghetti noodles topped with cheddar cheese, sour cream and chives.


Ingredients:
2 Tbsps olive oil
1 lb. hot & spicy ground pork sausages
1 lb. ground beef
1 lb. chuck steak, fat trimmed, cut into cubes
6 garlic cloves, minced
1 can (using the can from the tomatoes) water
2 Tbsps ground cumin
3 Tbsps chili powder
2 tsps dried oregano
2 tsps salt
1 1/2 tsps cayenne pepper
3 (6oz) cans tomato paste
2 tsps sugar
2 (14 oz) cans tomatoes
3 cups diced onions
3 cups diced green peppers
3 cups dried black beans, pre-soaked overnight
1 cup dried kidney beans, pre-soaked overnight
1 cup chopped fresh cilantro
About 2 3/4 cups beef broth
Grated cheddar cheese


Add black beans, kidney beans and beef broth 3/4 cup at a time, until thinned to desired consistency, into crock pot.  Cook approx. 2 hours High. 

Heat olive oil in heavy large pot over med.-high heat.  Add ground pork and ground beef and saute until brown, about 3 minutes.  Add cubed beef and garlic and saute 5 minutes.  Add 1 can of water; bring to boil.  Add cumin, chili powder, oregano, salt and cayenne.  Reduce heat, cover, and simmer 10 minutes.  Add tomato paste and sugar and simmer 5 minutes.  Add tomatoes, onions and peppers and simmer until veggies are semi tender. 

Add meat mixture to the beans in the crock and cook for about 4 more hours.

Enjoy!


Jill's Comfort Zone