Southwest Beef and Sausage Chili Stew

Brown meats in a large stove top dutch oven. Once meats are cooked, drain excess juices and add vegetable stock and spices.

Continuing to boil over medium heat, dice potatoes and add to the pot. Dice onions and tomatoes and add 10-15 minutes after the potatoes.

Make sure everything is under the vegetable stock, if food sticks over top add some water and salt to raise the water level in the pot. Add any sort of vegetables you like (I only had potatoes onions and tomatoes at the time)

Cover your pot and let it boil on medium for 30 minutes, stirring it every 10 minutes or so, and keep it over a very low heat while serving to make sure it stays hot!