Tex-Mex Two Bean Chili

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  cup onion, chopped
• 1  cup green pepper, chopped
• 2  large garlic cloves, pressed
• 1  lb  lean stew meat, cut into 1/2-inch cubes
• 1⁄2 lb  loose hot Italian sausage
• 1 (15 ounce) can tomato puree
• 1 (14 1/2ounce) can beef broth
• 1 1⁄4 cups water
• 1 (6 ounce) can tomato paste
• 1 (4 ounce) can diced green chilies
• 3  tablespoons chili powder
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon salt
• 1  teaspoon sugar
• 1  teaspoon dried oregano leaves, crushed
• 1⁄8 teaspoon cayenne pepper (optional)
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained

Directions

1. In 6-quart saucepan, heat oil; saute onion, green pepper and garlic 3-4 minutes, or until tender.
2. Add stew meat and sausage, stirring to crumble sausage; cook 5-6 minutes.
3. Blend in tomato puree, broth, water, tomato paste, green chiles, chili powder, cumin, salt, sugar, oregano and cayenne pepper, if desired. Bring to a boil. Reduce heat; simmer uncovered 1 1/2 hours, stirring occasionally.
4. Mix in beans. Cover and simmer and additional 30 minutes.