4 tbsp. vegetable oil
2 lg. onions, chopped
4 lg. garlic cloves, minced
4 lbs. lean stew meat, cut in sm. cubes
3 lbs. bulk pork sausage
2 (1 lb. 12 oz.) cans whole tomatoes
2 (6 oz.) cans tomato paste
6 tbsp. chili powder
3 tsp. cumin
1 tbsp. oregano
2 (1 lb.) cans baked beans
2 tsp. salt
2 tsp. sugar
2 tbsp. unsweetened cocoa powder
2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can pinto beans, drained

In a large heavy saucepan, heat oil. Saute onion and garlic until soft but not brown. Add beef and sausage. Cook until brown; drain off fat. Add liquid from tomatoes. Chop tomatoes and add to meat mixture with tomato paste, chili powder, cumin, oregano, baked beans, salt, sugar and cocoa powder. Simmer partially covered for 2 hours stirring often.

If too dry add a little water. Stir in kidney and pinto beans. Cook 30 minutes longer or until meat is very tender. May be refrigerated or frozen. Before serving remove any excess fat.