Click on a category to see more recipes in this category
Ingredients
1 Pound boneless beef sirloin steak, cut into 3/4" cubes
4 Italian sausage links, casings removed, cut into 3/4" slices
2 Tablespoons olive oil, divided
1 Medium onion, chopped
3 Garlic cloves, minced
2 Green onions, thinly sliced
2 Teaspoons beef bouillon granules
1 Cup boiling water
1 (6 oz) Can tomato paste
3 Tablespoons chili powder
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
2 Teaspoons ground cumin
1 to 2 Teaspoons crushed red pepper flakes
1 Teaspoon salt
1/2 Teaspoon pepper
3 (14 1/2 oz) Cans stewed tomatoes, cut up
2 (15 oz) Cans pinto beans, rinsed & drained
Shredded cheddar cheese
Instructions
In a large skillet, brown the beef and sausage in 1 tablespoon oil, drain. Transfer to a 5-quart crockpot.
In the same skillet, saute the onion, garlic and green onions in remaining oil until tender, transfer to crockpot.
In a small bowl, dissolve bouillon in water. Stir in the tomato paste, chili powder, brown sugar, Worcestershire sauce and seasonings until blended; add to crockpot. Stir in tomatoes and beans. Cover and cook on HIGH for 6 to 8 hours or until the meat is tender. Serve with cheese if desired.