4 tbsp. vegetable oil
2 large onions, chopped
4 large garlic cloves, minced
2.5 lbs stew meat cut in small cubes
2 lbs bulk pork sausage (I use sweet and hot)
2 (1-lb.12-oz.) cans whole tomatoes
2 (6-oz.) cans tomato paste
6 tbsp. chili powder
3 tsp cumin
1 tbsp. oregano
1 (I-lb.) can baked beans
2 tsp. salt or to taste
2 tbsp. unsweetened cocoa powder
2 (15-oz.) cans kidney beans, drained
2 (15-oz.) cans pinto beans, drained
In a large heavy pot, heat oil. Saute onions and garlic until soft but not brown. Add beef and sausage . Cook until brown; pour off fat (I find that browning the meat in batches or in two pots works better).
Add liquid from tomatoes. Chop tomatoes and add to meat mixture with tomato paste, chili powder, cumin, oregano, baked beans, and cocoa powder. Simmer partially covered for 2-3 hoursuntil meat is tender. If too dry add water as it cooks.
Stir in kidney and pinto beans and cook for 30 more minutes.