| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Main dish, Meats, Tex-mex, John’s |
40 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1 3/4 |
lb |
Onions, chopped coarse |
| 2 |
lb |
Sweet Italian sausage meat removed from casings |
| 8 |
lb |
Beef mince |
| 1 1/2 |
tb |
Black pepper |
| 2 |
cn |
Tomato paste, 12 oz each |
| 3 |
tb |
Fresh garlic, minced |
| 6 |
tb |
Ground cumin |
| 8 |
tb |
Chili powder |
| 1/2 |
c |
Dijon mustard |
| 4 |
tb |
Salt |
| 4 |
tb |
Dried basil |
| 4 |
tb |
Dried oregano |
| 3 1/2 |
cn |
Italian plum tomatoes, 28 oz ea, drained |
| 1/2 |
c |
Burgundy wine |
| 1/4 |
c |
Lemon juice |
| 1/8 |
c |
Fresh dill, chopped |
| 1/2 |
c |
Fresh parsley, chopped |
| 3 |
cn |
Dark red kidney beans, 5 1/2oz ea, drained |
INSTRUCTIONS
Heat olive oil in a very large soup kettle. Add onions and cook over
low heat, covered, until tender and translucent, about 10 minutes.
Crumble the sausage meat and mince into the kettle and cook over
medium high heat, stirring often, until meats are well browned. Spoon
out as much excess fat as possible. Over low heat stir in black
pepper, tomato paste, garlic, cumin, chili powder, mustard, salt,
basil and oregano. Add drained tomatoes, wine, lemon juice, dill,
parsley and kidney beans. Stir well and simmer, uncovered, for
another 15 minutes. Taste and correct seasoning. Serve hot with bowls
of sour cream, chopped onion and grated cheddar cheese. You can also
put out slices of french bread or corn muffins.
Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi
Hogue) on Oct 21, 1999
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