Smoky sausage chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground or cubed meat |
| ;(burger, chicken -- turkey | ||
| Etc ) | ||
| 1 | large | Onion -- coarsely chopped |
| 2 | teaspoons | Chili Powder |
| 2 | teaspoons | Ground Cumin |
| ½ | pounds | Smoked sausage |
| Sliced 1/4-inch thic | ||
| And cut in half | ||
| 1 | can | Red Kidney Beans |
| Drained (16 oz.) | ||
| 1 | cup | Pace Picante Sauce |
| 1 | cup | Vegetable juice cocktail |
| (V8 picante is good | ||
| But makes it very ho | ||
| 1 | can | Tomato Sauce (8oz.) -- |
| Toppings----- | ||
| Sour cream | ||
| Shredded cheddar cheese | ||
| Diced avacado | ||
Directions
Brown meat with onions in a large saucepan or Dutch oven; drain. Sprinkle chili powder and cumin over meat; cook and stir 1 minute. Add remaining ingredients except optional toppings; bring to a boil. Reduce heat; Simmer uncovered 20 minutes, stirring occasionally. Ladle into soup bowls and top as desired. Makes about 7 cups of Chili. 6 servings.
Converted from FIDO9344.TXT in F&W Libary and uploaded by D.WEISSGERBE Recipe By :
From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (
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