One-Pot Black Bean Chili

Recipe By :Scott Hysmith
Serving Size : 24 
Preparation Time :8:00

Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds top round steak -- sliced
1 pound sausage meat
30 ounces black soy beans, canned -- (2 cans)
1 pound ground beef, extra lean
1 cup onion -- chopped
2 tablespoons garlic bulb -- minced
3 tablespoons shallots -- chopped
1 each red bell pepper -- seeded and chopped
1 each yellow bell pepper -- seeded and chopped
2 each chili pepper -- seeded and chopped
2 each jalapeno peppers -- seeded and chopped
42 ounces tomato puree -- (3 cans)
2 cans chopped tomatoes
8 ounces Spicy V-8® vegetable juice
2 tablespoons worcestershire sauce
2 tablespoons red wine
2 1/2 tablespoons chili powder
2 tablespoons cayenne
2 tablespoons dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons cilantro -- dried
2 each bay leaves, whole

Brown sausage and ground beef with 1 tablespoon of the chili powder. Drain 
thoroughly and set aside.

Saute onions, garlic and shallots in olive oil until just translucent. Add chopped 
peppers and saute another 1-2 minutes.

Add chopped steak and saute until steak just begins to brown.

Add V-8 juice and simmer five minutes. 

Add the beans to stock pot.

Add tomato sauce, tomatoes and ground meat to stock pot. Heat to high simmer, then 
turn heat down to lowest marked setting. 

Add worcestershire, red wine, remaining chili powder, and spices. Add some additional 
dried chilis if desired.

Simmer on lowest setting for 6 to 8 hours. Stir every 30 minutes.

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Per Serving (excluding unknown items): 212 Calories; 14g Fat (52.8% calories from fat); 
16g Protein; 11g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 409mg Sodium. 
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.