cans diced green chilies
chuck roast, cut into cubes
Italian sausage, crumbled
cans tomato sauce
red & green bell pepper-chopped
oregano or Italian seasoning (if desired)
dry beans of choice, pinto work well (soak overnight)
Heat oil in bottom of heavy pot or dutch oven and brown roast cubes in batches. Brown sausage, drain off fat, return beef to pot with all remaining ingredients except for the beans.
Bring up to a slow boil then turn down and simmer on low 2 to 3 hours until beef is tender. I cooked all day in my crock pot. Very good served with warm corn bread or biscuits.
**The night before soak the beans, cook separately the next day. Stir into the chili mixture just before serving. Enjoy!
Last Updated: Mon, Nov 16, 2015