Steak Chili with Sausage

By Barefeet In The Kitchen

Ingredients

1.5 pounds skirt or flank steak (cut into ½-inch pieces)
1 pound hot sausage (cooked and crumbled)
42 ounces ranch style beans (3 cans)
3 cups pre-cooked black beans (or 2 cans)
3 cups pre-cooked great northern beans (or 2 cans)
3 cups pre-cooked pinto beans (or 2 cans)
3 cups pre-cooked light red kidney beans (or 2 cans)
15 ounces tomato sauce (or 1 can)
28 ounces petite diced tomatoes (or 2 cans)
20 ounces diced tomatoes with green chile (or 2 cans)
7 ounces chopped green chile
1 onion (chopped small)
1 red bell pepper (chopped small)
1 green bell pepper (chopped small)
4 tablespoons taco seasoning

Prep Time5mins
Cook Time240mins
Servings18

Instructions

Warm a large pot over medium-high heat. Add about a tablespoon of oil and then add the steak. Cook for a few minutes, while stirring the meat occasionally. When the meat has browned, transfer it to a plate or bowl. Add the sausage to the pot and crumble it as it cooks.

Return the steak to the pot with the sausage. Add all of the beans, tomatoes, green chile, onions, bell peppers, and taco seasoning. Bring to a simmer over medium-high heat, stirring occasionally, and then reduce heat to low.

Simmer (technically, mine doesn't quite simmer, but maintains close to that on low heat) all day or for at least 4-6 hours. Stir every hour or two, taking care to stir the bottom of the pot, and try to resist the urge to eat it all day long. Serve topped with cheese and sour cream for the perfect fall meal.

Crockpot Instructions

This works very nicely in the crockpot as well. Cook the meats and then combine everything as listed above and let it cook on low all day. If you are cooking this in a crockpot, reduce the recipe by at least half in order to fit everything in the slow cooker.

Freezer Instructions

Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheat on the stove-top.