Dump Chili II

2 cans (15 oz each) white beans, drained and rinsed
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) chili beans
3-4 cans (15 oz each) tomato sauce
1 to 2 cans (15 oz each) diced tomatoes
1 lb beef stew meat, cut into bite size pieces
1 lb pork stew meat, cut into bite size pieces
Spices to taste, I use: Paprika, Cayenne, Garlic Salt, Onion Powder, Cumin and sometimes add a dash of cinnamon.
1 to 2 pinches brown sugar (either light or dark)
2 to 3 slices bacon (optional)

After all the stew meat is cut, brown in big pot. Drain any liquid and add (dump) the beans, tomato sauce and spices. Stir while on medium high heat. When it starts to bubble, add the brown sugar and continue stirring until heated through. Reduce heat to simmer and cover. Stir occasionally for about five minutes.

Serve hot. Can also be served over noodles, rice and mashed potatoes. Top with sour cream, diced tomatoes, diced onions and/or shredded cheese (we like taco seasoned cheese). Browned and crumbled hamburger can also be added to the chili.