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| 4 Esslöffel | olive oil |
| 1 gross | Onion coarsely chopped |
| 1 | Green bell pepper; stemmed, seeded, |
| | And diced 1/4" pieces |
| 1 | Ged bell pepper; stemmed, seeded, |
| | And diced 1/4" pieces |
| 2 Esslöffel | garlic finely chopped |
| 1 x ca. 450 g | Sweet Italian sausage; casing removed |
| 1 x ca. 450 g | Ground beef round |
| 1/2 Tasse | tomato paste |
| 1 Prise | tabasco sauce |
| 1/4 Tasse | chilli powder |
| 2 Esslöffel | ground cumin |
| 1/4 Teelöffel | cinnamon ground |
| 2 Esslöffel | oregano dried |
| 1/2 Teelöffel | Crushed red pepper flakes; or more to taste |
| 1/4 Teelöffel | black pepper freshly ground |
| 2 Dose | Italian plum tomatoes - (20 oz ea); drained, reserve |
| | Juice |
| 1 Dose | Black beans -; (16 oz) |
| 1 Dose | Dark red kidney beans -; (16 oz) |
| | Drained |
| 1 Teelöffel | Salt |
| 1/2 Tasse | cilantro leaves fresh, chopped |
| | sour cream for garnish |
| | Grated Monterey Jack cheese; for garnish |
| | Diced; seeded ripe plump tomatoes, for garnish |
| | Thinly sliced scallions; white & green, for garnish |
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Heat oil in a large, heavy pot over medium-low heat. Add the onion and both bell peppers. Cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook 2 minutes longer. Crumble the sausage into the pot and brown well for 10 to 15 minutes, stirring often to break up the clumps. Add the beef and cook 15 minutes more, continuing to stir until browned. Drain off most of the fat. Add the tomato paste, Tabasco, chili powder, cumin, cinnamon, oregano, red pepper flakes and black pepper. Cook over low heat for 2 minutes, stirring to blend. Add the tomatoes along with 1 cup of reserved juices. Simmer, uncovered, over medium heat for 15 minutes. Add the beans and cook to blend the flavors, 15 minutes. Stir in the salt and cilantro. Serve immediately in deep bowls, with the garnishes alongside. Serves 6.
Recipe
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy. Com
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