1lb.Italian Sausagehot or mild links, sliced into 1/2-inch rings
1onionlarge, chopped
3clovesgaricminced
2cupswater
1canwhole kernel cornwith liquid, about 15 oz.
1canRanch Style beans15 oz.
1canRotel diced tomatoes with green chilies10 oz.
1can peeled and diced tomatoes14.5 oz., drained
1cangreen beanswith liquid, 14.5 oz.
3lg.russet potatoespeeled and cubed
1Tbsp.Worcestershire Sauce
1Tbsp.ground cumin
1Tbsp.chili powder
1tsp.ancho chile powderoptional
1/4tsp.cayenneoptional
salt and pepper to taste
Instructions
In a large Dutch oven heat olive oil over medium-high heat until it starts to shimmer; add ground beef and cook about 5 minutes, but not quite cooked all the way through. Add sliced Italian sausage, and chopped onion; stir together and cook about 6 to 8 minutes or until onion is translucent and there is no pink left in the meat. Stir in the minced garlic; cook 1 minute. Remove from heat and drain any grease.
Add water, corn with liquid, beans, Rotel, diced tomatoes (drained), and green beans with liquid. Stir in cubed potatoes, Worcestershire sauce, cumin, chili powder, ancho chile powder (optional), cayenne (optional), salt, and pepper.
Bring just to a boil. Reduce heat; partially cover, and simmer, stirring occasionally, for at least 1 hour. Longer, if you have the time.