Firehouse Chili 1

Ingredients:
2-1/2 lbs. boneless sirloin tip roast, cut into 1" cubes 
1 envelope of Southwest meat marinade mix 
1/2 lb. beef smoked sausage, cut in slices 
1 medium onion, diced 
2 garlic cloves, chopped 
1/2 c. fresh parsley, chopped 
1/2 c. fresh cilantro, chopped 
3 TBS. olive oil 
1 can (14-1/2 oz.) diced tomatoes w/green chilies 
1 can (28 oz.) diced tomatoes 
1 can (2 lbs.) chili hot beans 
1/2 can (7 oz.) Garbanzo beans, drained 
1/2 can (7 oz.) black beans, drained 
1/2 can (7 oz.) Pinto beans (Mexican) 
1/3 c. steak sauce 
1 qt. (32 oz.) V-8 vegetable juice 
2 envelopes chili seasoning, mild 

Directions:
1. Mix marinade according to package directions, add cubed beef.
2. While marinating, saute onions, garlic, parsley and cilantro in 1 TBS. olive oil in a skillet.
3. In Dutch oven, heat 2 TBS. oil over medium heat until hot. Add marinated beef cubes (half at a time) and brown beef evenly, 
stirring occasionally. Add onion mixture, and sliced smoked sausage to Dutch oven. 
Stir well. Add all the remaining ingredients. Bring to a boil; reduce heat to low. 
Cover and simmer for 2 hours or until beef is tender. 
Makes 12 generous servings.