Chunky Chili

Recipe By: Denise Wood

• 4 tablespoons oil
• 2 large onions
• 4 large garlic cloves, minced
• 4 pounds lean stew beef cut into cubes
• 3 pounds pork sausage
• 2 cans tomatoes, whole, large can (or 4 cans diced tomatoes)
• 12 ounces tomato paste
• 6 tablespoons chili powder
• 3 teaspoons cumin
• 1 tablespoon oregano
• 2 cans baked beans
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 tablespoons cocoa
• 2 cans kidney beans, drained
• 1 can pinto beans, drained

In large sauce pan, heat oil. Saute onion and garlic until soft, not brown. Add beef and sausage. Cook until brown; pour off fat. Add liquid from tomatoes. Chop tomatoes and add to meat with tomato paste, chili powder, cumin, oregano, baked beans, salt, sugar, and cocoa powder. Simmer partially covered for 2 hours, stirring often. If too dry add water as it cooks. Stir in kidney beans and pinto beans. Cook 30 minutes longer or until meat is tender.