| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Main dish, Tex-mex, Beef |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Mild Italian sausage* |
| 1 |
lb |
Ground chuck |
| 1 |
|
Large yellow onion; diced |
| 2 |
|
Large garlic cloves; minced |
| 1 1/2 |
tb |
Chili powder |
| 6 |
oz |
Can tomato paste |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Instant coffee |
| 1 |
tb |
Sugar |
| 1 |
tb |
Paprika |
| 1 |
tb |
Oregano |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
ts |
Cumin |
| 1 |
c |
Dark red kidney beans, drain |
| 1 |
c |
Refried beans |
INSTRUCTIONS
* Skinned and crumbled This is one of my favorite recipes from The
Firefighters cookbook, compiled by John Sineno, one of New York's bravest
and well fed!! Brown sausage, ground meat, onion, and garlic in a pot. Add
remaining ingredients except beans, bring to a boil, cover, and simmer 1
1/4 hours. After cooking time is up, add the beans and stir. Top with
grated Monterey Jack cheese and finely chopped scallions. FROM: THOMAS
BROWN
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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