Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean hamburger; not more than 15 % fat |
| ½ pounds | Cajun sausage; if link style remove the casings |
| 1 large | Onion; diced |
| 10½ ounce | Chicken broth |
| 1 large | Ripe tomato; diced |
| 8 ounces | Canned tomato sauce |
| 7 ounces | Mexican salsa; 1 can Embassa brand |
| 1 tablespoon | Plus 2 tsp Mexican Chile Powder; Schilling's hot |
| 1 tablespoon | Plus l tsp cumin; ground |
| 1 teaspoon | Garlic powder;Lawry's coarse ground with parsley |
| 1 teaspoon | Dried marjoram flakes |
| 3 teaspoons | Diced jalapenos; canned Ortega brand |
| 7 ounces | Diced green chiles; canned Ortega brand |
| ½ cup | Water |
| 30 ounces | Canned pinto beans; Ranch Style brand with jalapenos with their liquid |
| ½ teaspoon | Cayenne pepper powder |
| \N \N | Salt and pepper; to taste |
In a large pot saute the hamburger, Cajun sausage and onions until almost all the liquid is gone. Stir constantly to crumble the hamburger and sausage. If you purchase Cajun link sausage remove the casings prior to cooking. Add all the remaining ingredients except the pinto beans and simmer until most of the vegetables have cooked and blended together. About 30 minutes. Add the beans and simmer until heated through. Salt and pepper to taste. Serves 8.
NOTES : Note - If it starts to get too dry add a little more water. If a less spicy chile is desired, omit the cayenne pepper or add pinto beans without jalapenos in them. This should only take about 1 hour to prepare.
This is quick and easy but very tasty.
Recipe by: LeRoy Trnavsky
Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Feb 21, 1998