Drop and Roll Chili (Taco Bean Stew)

A former co-worker of mine shared this recipe with me and since then I've been making this for a number of years. Last year, I took a pot of this on our Salmon Fishing Trip with the guys and they all loved it! It's simply the best!!! Barry always look forward to this meal.

This got to be the easiest Chili I've ever made in my life and the best tasting, too! All you have to do is open the cans of beans and tomatoes, drop 'em in a large pot and from then on, you're on the roll! The Rotel diced tomatoes and green chilies adds spike to it! Just enough to make you blush! Hehehe ;-) If you like it really hot, get a Hot Taco Seasoning and Salsa!

This recipe makes about 5 quarts, enough to feed an army or a meal for two for two weeks!!! Hehehe

Ingredients:
2 Cans of Pinto Beans - not drained
2 Cans of Kidney Beans - not drained
2 Cans of Chick Peas - not drained
2 Cans of Rotel*(brand name) Tomatoes (diced tomatoes with green chilies-found in most grocery stores)
2 Cans of Stewed Tomatoes

1 small chopped onions
Few cloves of garlic
1 lb. Ground Beef
1 lb. Sweet Italian Sausage
*1 Package of Taco Seasoning (Old El Paso or Ortega - mild)
*1 16oz. Jar of Salsa (Any brand - I like to use mild)
A dash of sugar
Sour Cream
Shredded Cheddar Cheese

**Homemade Taco Seasoning:
3 teaspoons chili powder
2 1/2 teaspoons paprika
2 1/2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
1/8 teaspoon cayenne pepper

Mix together and store in an air tight container. Use the entire recipe for the Chili!

Directions:
Mix the first five ingredients in a big pot. Simmer in medium heat.

While beans and tomatoes are cooking, saute onions and garlic in a large separate pan. Then add ground beef and sweet Italian sausage (remove from casing). Brown meat. Then dissolve a pack of taco seasoning or recipe included in a cup of cold water. Add the seasoning into the pan along with a jar of salsa and a dash of sugar. Simmer for a few minutes. Then add the seasoned brown meat to the big pot of beans and tomatoes. Add a couple of cups of water if necessary. Let it cook for about an hour, stirring occasionally.

Serve chili with a big dollop of sour cream and shredded sharp cheddar cheese. Garnish with parsley. Great with warm and buttered wheat dinner rolls. Yummie!!!