Ingredients
1 can (28 ounces) diced tomatoes, undrained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) kidney beans, rinsed and drained1 pound boneless beef chuck steak, cut into 1-inch cubes1 pound bulk spicy pork sausage, cooked and drained2 medium onions, chopped1 medium sweet red pepper, chopped1 medium green pepper, chopped1 cup hot chunky salsa1/3 cup medium pearl barley2 tablespoons chili powder2 teaspoons jarred roasted minced garlic1 teaspoon salt1 teaspoon ground cumin4 cups beef stock2 cups shredded Mexican cheese blendCorn chips
Preparation
Place all ingredients except cheese and chips in a 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until beef is tender.
Stir in cheese until melted. Serve with chips.
