boneless beef sirloin steak, cut into 3/4 inch chunks
italian sausage links, casings removed
olive oil, divided
green onions, thinly sliced
beef bouillon granules
tomato paste (6oz)
1 or 2
crushed red pepper flakes
stewed tomatos, cut up (14 1/2 oz each)
pinto beans, rinsed and drained (15 oz each)
shredded cheddar cheese, optional
In large skillet, brown the beef and sausage in 1 tablespoon oil, drain.
Transfer meat to a 5-quart slow cooker.
In same skillet, saute the onion, garlic and green onions in remaining oil until tender. Transfer to slow cooker.
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 slow cooker.
Stir in tomatoes and beans. Cover and cook on high for 6-8 hours or until meat is tender. Serve with cheese if desired.
Last Updated: Tue, Apr 15, 2014