Nina's Texas Chili

Ingredients

• 3 pounds beef top sirloin thinly sliced
• 15 ounce kidney beans rinsed drained canned
• 24 ounce tomato sauce canned
• 2 tablespoons cayenne pepper 
• 2 teaspoons chicken soup base 
• 6 tablespoons chili powder 
• 2 teaspoons cooking oil 
• 2 cloves garlic minced
• 1  bell pepper green chopped
• 1 teaspoon ground pepper black
• 0.5 cup honey 
• 2 pounds sausage sweet italian
• 0.3 cup masa (corn flour)
• 1  onion chopped
• 3 tablespoons oregano dried
• 1  bell pepper red chopped
• 2 teaspoons salt 
• 1 cup cheddar cheese shredded
• 20 ounces tomatoes diced
• 0.3 cup sugar white
• 1  bell pepper yellow chopped

Equipment

• pot

Directions

1. Heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes.
2. Add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. One at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar.
3. Sprinkle the Cheddar cheese into the chili in small batches and stir to melt. Reduce heat to low and slow cook about 2 hours. Thicken by stirring the masa through the chili, and simmering for 10 minutes.