1/2 kg cubed beef
2 Marc Angelo brand thick sausages
2 large potatoes
1 pouch of Old El Paso chili seasoning mix
540 ml can of seasoned petite-cut tomatoes
540 ml can of dark red kidney beans
398 ml can of peas and carrots

In a big pot, brown the cubed beef.

In a separate frying pan, cook the sausages.

When the beef is browned, add the can of tomatoes. Drain and rinse the kidney beans and add them to the pot.

Add the peas and carrots, water and all.

By this time the sausages will have cooked so cut them into small dime-sized pieces and add them to the pot.

Now add the chili powder.

Let it cook close to a boil for 15-20 minutes and then add the potatoes.

Turn down the heat and let it simmer on low for 30 minutes. Serve when the potatoes are how you like them. Depending on how much water you have left it is either a nice soup or a nice stew. Voila!