3 pounds hot sausage, loose

2 cups sweet corn, fresh, cooked and cut off cob

1 cup onions chopped

1 cup green pepper, chopped

30 ounces tomato sauce

12 ounces tomato paste

31 ½ ounces beef broth

1 ½ teaspoons cumin

3 tablespoons chili powder

¾ teaspoon black pepper

60 ounces kidney beans, drained

In large soup pot, fry sausage until no longer pink.

Add corn, onions and green peppers. Simmer for about 10 minutes.

Add tomato sauce, tomato paste, beef broth, cumin, chili powder and black pepper.

Stir until well combined. Add kidney beans.

Cook over medium-low heat for 45 minutes.