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

In a LARGE heavy saucepan, heat oil. Saute onion and garlic until soft, but not brown. Add beef and sausage. Cook until brown, pour off fat. Add liquid from tomatoes. Chop tomatoes and add to meat mixture with tomato paste, chili powder, spices, and sugar. Simmer partially covered 2 hours, stirring often. If too dry, add a little water as it cooks. Stir in beans. Cook 30 minutes longer or until meat is very tender. Serves 15 to 20. Can be halved.