Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Italian sausage-hot-remove |
| 1 large | Onion-diced |
| 4 cups | Garlic-minced |
| 2 tablespoons | Olive oil |
| 2 cups | Hunt's chili beans -- |
| \N \N | Undrain |
| 2 cups | Hunt's tomato sauce/15 oz |
| 1 cup | Hunt's whole tomatoes -- 28 |
| \N \N | Oz- |
| 1 cup | Beer -- or beef stock |
| 2 tablespoons | Gebhardt chili powder |
| 2 tablespoons | Jalapeno peppers-seeded and |
| 1 teaspoon | Cinnamon |
| \N \N | Shredded cheddar cheese |
| \N \N | Sour cream |
| \N \N | Green onions-chopped |
| \N \N | Date: |
Heat oil in a heavy Dutch oven; cook sausage, onion and garlic until sausage is no longer pink; drain; add remaining ingredients except cheese, sour cream and onions; simmer, uncovered for 45 minutes; serve in warm soup bowls, sprinkle with cheese, a dollop of sour cream and green onions.
Yield: 6 servings.
Recipe By :
File