1 lb Italian or chorizo sausage, removed from casing
1 lb stewing beef, cut into 1/2 inch cubes
2 onions, finely chopped
4 cloves garlic, minced
2 Tbsp chili powder
1 Tbsp dried oregano
1 Tbsp cumin seeds
1 tsp salt
1 tsp crushed black peppercorns
2 jalapeño peppers, finely chopped
1 habanero pepper, minced, optional
1 can (28 oz) tomatoes, drained and chopped, 1/2 juice reserved
1/2 cup condensed beef broth, undiluted
1 Tbsp Worcestershire sauce
2 cans (15.5 oz each) red kidney beans, drained and rinsed
2 cup shredded Monterey Jack cheese
1. In a nonstick skillet, cook sausage over medium-high heat, breaking up with a wooden spoon, until no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain all but 1 Tbsp fat from pan.
2. Add beef to pan, and cook until no longer pink. Transfer to slow cooker stoneware.
3. Reduce heat to Medium. Add onions and cook, stirring, until softened. Add garlic, chili powder, oregano, cumin seeds, salt, peppercorns, jalapeño peppers and habanero pepper, cooking for one minute. Stir in tomatoes, reserved tomato juice, beef broth, and Worcestershire sauce and bring to a boil.
4. Pour mixture over meat. Add beans an stir well. Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours, until beef is very tender. Add cheese and stir until melted.