can (28 ounces) whole peeled tomatoes, undrained, cut up
1
can (15 ounces) pinto beans, drained
1
can (12 ounces) tomato juice
1
cup water
1/4
cup ketchup
1
teaspoon sugar
1
teaspoon chili powder
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/2
teaspoon dried thyme
1/8
teaspoon black pepper
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch eyes.
1. Cook beef, sausage, onion, celery, jalapeños and garlic in 5-quart Dutch oven over medium-high heat until meat is browned and onion is tender, stirring frequently.
2. Stir in tomatoes with juice, beans, tomato juice, water, ketchup, sugar, chili powder, salt, cumin, thyme and black pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes, stirring occasionally.
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