Tex-Mex Two-Bean Chili

2 tbsp. olive oil
1 cup chopped onion
1 cup chopped green pepper
2 large garlics, pressed
1 lb lean stew meat, cut into cubes
1/2 lb bulk hot Italian sausage
1 15oz can Contadina® Tomato Puree
1 14.5 oz can College Inn® beef broth
1¼ cups water
1 6oz can Contadina® tomato paste
1/2 cup diced green chilies
3 tbsp. chili powder
1½ tsp. cumin
1 tsp. salt
1 tsp. sugar
1 tsp. oregano
1 15oz can Goya® pinto beans, rinsed and drained
1 15oz can Goya® kidney beans, rinsed and drained

In a large saucepan, heat oil; and add onion, green pepper and garlic. Sauté
for 3 to 4 minutes or until tender. Add stew meat and sausage, stirring to
crumble; cook for 5 to 6 minutes. . Blend in puree, broth water, tomato
paste, green chilies, chili powder, cumin, salt, and sugar. Bring to boiling.
Reduce heat; simmer, uncovered, 1½ hours, stirring occasionally.
Mix in beans. Cover and simmer additional 30 minutes.

6 servings