Beef & Four Bean Chili
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
2-3 pork sausages, casings removed
1 tablespoons olive oil
1 chopped onion
1/4 cup minced green peppers or 1 can diced green chilis
2 garlic cloves, minced
3 cups beef broth
1/2 TBSP paprika
1/2 TBSP ground cumin
1 tsp coriander
1 TBSP chili powder
1/2 tsp black pepper
1/2 tsp cocoa
1 (15-ounce) can diced tomatoes
1/2 can tomato paste
1 TBSP red wine vinegar
1 TBSP Worchestershire
1/4 cup red wine
1/4 cup each: pinto (or pink), kidney (or red), white and black beans
Optional: chopped avocado, chopped cilantro leaves, chopped onion, chopped tomato, sliced radishes, lime wedges, sour cream
1. Soak beans overnight. Drain. Add plenty of water to cover. Cook 90 min. Drain.
2. Heat a fry pan or wok over high heat. Coat pan with cooking spray. Sprinkle beef evenly with salt and pepper. When pan is hot add sausage and break up into crumbles and stir. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan. Add oil to pan; swirl to coat. Add onion and pepper; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in a little of the broth, scraping pan to loosen browned bits.
3. Combine all ingredients in crock pot and simmer on low for 8-10 hours. Longer if necessary.
4. Serve with shredded cheese and cornbread and optional garnishes.