Ingredients
Ingredient Description Amount
Olive Oil Extra Virgin 1/4 Cup
Chili Peppers Dried or Fresh -- HOT As Needed
Sausage HOT -- No casings 1 Pound
Beef Ground, lean 4 Pounds
Pepper Black, fresh ground 3/4 Tbs.
Tomato Paste 1 Can (12 Oz.)
Tomatoes Plum, seeded, 1/2 In. cut 4 Pounds
Beans Dark Red, kidney, drained 2 Can (16 Oz.)
Cilantro Fresh, chopped 1/4 Cup
Parsley Fresh, chopped 1/4 Cup
Directions
3.
a. Cleaned and coarsely chopped
5.
a. Remove meat form casing
7.
a. Coat whole cloves in oil
8.
b. Roast at 375 degrees until soft and carmelized
11.
a. Remove seeds and fluids
12.
b. Cut into ½ inch pieces
13.
5. Cilantro / Parsley:
18.
i. Cover with boiling water and sit for 4 â 6 Hours
19.
ii. Remove seeds and stems
20.
iii. Chop onto paste or puree, using soak water to thin (if necessary)
22.
i. Clean and coat in oil
23.
ii. Roast at 375 degrees until soft and browned
24.
iii. Remove seeds and stems
25.
iv. Chop onto paste or puree, using soak water to thin (if necessary)
27.
1. In large stock pot, heat oil over medium heat. Add onions and chili peppers. Cook until onions are translucent.
28.
2. Add beef and sausage. Cook thoroughly, stirring when needed. Crain and retain some grease.
29.
3. Add pepper, cumin, chili powder, salt, basil, oregano, garlic, tomato paste and mustard to meat mixture. Incorporate completely. Heat over low â medium heat. Add retained grease if needed.
30.
4. Add tomatoes, wine and beans. Heat just below simmer for 4 â 6 hours.
31.
5. Add cilantro and parsley. Simmer for 15 â 25 minutes.
32.
6. Serve with crusty bread. Can be spread over pasta or rice. Garnish with cheese, sour cream and/or scallions.
Columbus Restaurants
