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10 whole ancho chiles, dried ; seeded, with stems removed
16 ounces pinto beans ; canned, drained
1/4 cup wine vinegar ; white
3 pounds Italian sausage ; with casing removed
3 pounds beef ; ground
3 onions ; diced; use red, white and sweet
1 cup celery ; diced
1 cup carrots ; diced
1 teaspoon salt
1 teaspoon black pepper
10 cloves garlic ; sliced
6 ounces tomato paste ; canned
1 cup red wine
58 ounces tomatoes ; diced (or 4, 14.5 oz cans)
1/4 cup Worcestershire sauce
1/4 cup cayenne pepper sauce ; or any hot sauce of choice
1 tablespoon chili powder
2 teaspoons cumin
16 ounces kidney beans ; canned, drained
1/2 cup honey
1 tablespoon parsley ; chopped
Submitted by alcoholic
Actually a fusion of sweet and hot flavors.
Cal: 784 Fat: 40g Carbs: 51g Protein: 54g Fiber: 10g
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 12)
Directions
- Put ancho chiles in a small bowl with enough water to cover. Add the vinegar, and soak for 30 minutes. Add chiles to a food processor and process until smooth. Set aside.
- Cook sausage and beef in a large skillet over medium heat until evenly browned. Remove the meats from the pan and set it aside.
- Add 3 or 4 tablespoons of the meat drippings to a large pot and heat over medium heat.
- Add the celery, garlic, onions, and carrots.
- Saute over medium heat until onions are translucent and tender. Add salt and black pepper. Stir in the tomato paste, and allow it to caramelize.
- Deglaze the pot by stirring in the red wine. Scrape up anything stuck to the bottom of the pot.
- Add the Worcestershire sauce, cayenne pepper sauce, parsley, tomatoes, meats, chili powder and cumin. Bring mixture to a boil, and stir in honey and the processed ancho chiles. Carefully stir in the pinto and kidney beans, ensuring not to break them.
- Reduce heat to a simmer. Cover, and simmer for 3 hours, stirring occasionally.
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