|2 medium||onion, finely chopped|
|2||red bell peppers, chopped|
|4 cloves||garlic, crushed|
|3 tbsp||chili powder|
|1 tbsp||ground cumin|
|2 lbs||ground beef|
|1/2 lb||Italian sausage, bulk|
|24 oz (1 can)||crushed tomatoes|
|24 oz (1 can)||diced tomatoes, with juice|
|8 oz (1 can)||tomato sauce|
|15 oz (1 can)||pinto beans, drained & rinsed|
|15 oz (1 can)||red kidney beans, drained & rinsed|
- In a large pot over medium heat, toss the onions, bell peppers and garlic. Saute until tender, 5-6 minutes.
- Sprinkle in spices (chili powder, cumin, salt, pepper) to toast.
- Add beef and sausage, stir and break up until crumbly and browned and cooked through.
- Add tomoatoes, tomato sauce, and beans. Bring to boil. Reduce heat to low. Cook 1 1/2 hours, stirring on occasion.
- Sprinkle cheese.
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