Ingredients
1 pound beef top sirloin steak, cut into 3/4-inch cubes4 Italian sausage links, casings removed and cut into 3/4-inch slices2 tablespoons olive oil, divided1 medium onion, chopped2 green onions, thinly sliced3 garlic cloves, minced2 teaspoons beef bouillon granules1 cup boiling water1 can (6 ounces) tomato paste3 tablespoons chili powder2 tablespoons brown sugar2 tablespoons Worcestershire sauce2 teaspoons ground cumin1 to 2 teaspoons crushed red pepper flakes1 teaspoon salt1/2 teaspoon pepper3 cans (14-1/2 ounces each) stewed tomatoes, cut up2 cans (15 ounces each) pinto beans, rinsed and drainedShredded cheddar cheese
Preparation
In a large skillet, brown the beef and sausage in 1 tablespoon oil; drain. Transfer meat to a 5-qt. slow cooker. In the same skillet, saute onion and green onions in remaining oil until tender. Add garlic; cook 1 minute longer. 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 the meat is tender. Serve with cheese if desired.
