2 pounds chuck steak, cubed in bite-size pieces
1 pound hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pure chili powder
1 (32 ounce) can crushed tomatoes
1 (16 ounce) can pinto beans
1 (16 ounce) can Northern beans
1 (16 ounce) can dark red kidney beans

Garnishes
Chopped scallions
Sour cream
Shredded Cheddar cheese

Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons.

Saute the onions and garlic until translucent, about 7 to 7 minutes.

Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours.

Add the three cans of beans, and simmer for another 30 minutes.

Serve with dishes of chopped scallions, sour cream and shredded Cheddar cheese. Cornbread is great with this also!