1 lb beef for stew, cut into 1-inch cubes
8 oz bulk hot Italian sausage
1 1/2 cups chopped onions
1 (28-oz) can crushed tomatoes
1 can great Northern beans (15–16 oz), undrained
1 can red kidney beans (15–16 oz), undrained
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 tablespoons canola oil
1 teaspoon kosher salt
Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add beef in a single layer; cook 1–2 minutes, turning to brown all sides. Remove beef from pan. Add sausage to same pan; brown 4–5 minutes, stirring to crumble meat, or until no pink remains. Combine remaining ingredients in slow cooker; stir in beef and sausage. Cover and cook on HIGH 3–4 hours or LOW 6–8 hours until beef is tender. Serve.
Complete your meal with hot sauce, shredded cheese, sour cream, corn chips, and Key lime pie for dessert.
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