Island Chili

By carvalhohm

Ingredients

• 1 1/2 lbs. chuck roast, 1/2-inch cubes
• 1 lb. boneless pork butt or shoulder, 1/2-inch cubes
• 1/2 lb. Portuguese sausage, sliced
• 2 TB vegetable oil
• 1 large onion, chopped
• 1 large green bell pepper seeded, chopped
• 1 large red bell pepper, seeded, chopped
• 2 jalapeno peppers, seeded, minced
• 3 cloves garlic, chopped
• 1 (15-oz.) can beef broth
• 1/2 c chili powder
• 1/4 c ground cumin
• 2 (15-oz.) cans tomato sauce
• 1 TB Tabasco sauce
• 2 (15 oz.) cans kidney, chili or pinto beans, optional

Preparation

Step 1

In a large sauce pot over medium heat; brown beef, pork and sausage in oil. Add onion, garlic and peppers. Cook until vegetables are limp. Stir in broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chili powder, cumin, tomato sauce and hot sauce. Continue simmering 1 hour. Stir in optional beans until heated through.

Serves 6-8.