1/2 tablespoon chili powder
2 tablespoons garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (15 ounce) can tomato paste
1 teaspoon dried basil
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
2 tomatoes, peeled and seeded
1 (14.5 ounce) can canned kidney beans, drained
1/2 cup vegetable broth
1/2 cup white wine
1 (10 ounce) can sliced pinto beans, drained
1/2 cup chopped onion
1 (8.5 ounce) can tomato paste with black pepper
1 cup water
1 (4 ounce) can black beans, drained
1 tablespoon Worcestershire sauce
1 cup sliced fresh mushrooms
In a large bowl, mix chili powder, garlic powder, oregano, basil, tomato paste, basil, cumin, oregano and sage. Season with tomatoes, beans and broth. Mix well and pour mixture over meat and vegetable mixture. Cover and refrigerate 1 hour.
Stir wine, vinegar, Worcestershire sauce, mushrooms, pepper, onion and tomato paste into the marinade mixture. Bring mixture to a simmer, stirring constantly, and cook for about 1 hour.