Colony Mountain Chili

1 lb boneless beef sirloin steak, cut into 3/4" cubes
4 Italian sausage links, casings removed and cut into 3/4" slices
2 Tbsp olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 green onions, thinly sliced
2 tsp beef bouillon granules
1 cup boiling water
1 can (6 oz0 tomato paste
3 Tbsp chili powder
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 tsp ground cumin
1-2 tsp crushed red pepper flakes
1 tsp salt
1/2 tsp pepper
3 cans (14 1/2 oz each) stewed tomatoes, cut up
2 cans (15 oz each) pinto beans, rinsed and drained
Shredded cheddar cheese, opt

In a large skillet, brown the beef and sausage in 1 Tbsp oil; drain.  Transfer meat to a 5 qt slow cooker.  In the same skillet, saute the onion, garlic and green onions in remaining oil until tender.  Transfer to slow cooker.

In a small bow, dissolve bouillon in water.  Stir in the tomato paste, chili powder, brown sugar, Worcestershire sauce and seasonings until blended; add to slow cooker.  Stir in tomatoes and beans.  Cover and cook on high for 6-8 hours or until the meat is tender.  Serve with cheese if desired.