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Ingredients Jump to Instructions ↓

  1. 2 Hot Italian sausages

  2. 2 Kidney beans

  3. 4 Bacon

  4. 1 Onion - coarsely chopped (medium)

  5. 2 lbs 908g / 32oz Lean ground beef

  6. 4 Garlic - crushed

  7. 1 teaspoon 5ml Anise seed

  8. 1/2 teaspoon 2 1/2ml Coriander seeds - crushed

  9. 1/2 teaspoon 2 1/2ml Ground cloves

  10. 1 Cinnamon stick

  11. 1 teaspoon 5ml Fresh ground pepper

  12. 1 teaspoon 5ml Paprika

  13. 1/2 teaspoon 2 1/2ml Ground nutmeg

  14. 1 teaspoon 5ml Ground cumin

  15. 2 teaspoons 10ml Ground oregano

  16. 4 teaspoons 20ml Sesame seeds

  17. 1/4 lb 113g / 4oz Ground almonds

  18. 1 Chicken broth

  19. 5 tablespoons 75ml Chili powder

  20. 1 1/2 oz 42g Milk chocolate - broken up

  21. 3/4 cup 177ml Tomato sauce

  22. 2 tablespoons 30ml Vinegar

  23. 3 tablespoons 45ml Lemon juice

  24. 1/2 teaspoon 2 1/2ml Fennel seeds - crushed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350F. Place the sausages in a baking dish and cook until done, about 20 minutes; slice and set aside. Place the kidney beans in a large pot. Fry the bacon in a saucepan. Add the onion and saute until browned. Add the ground beef, and saute until cooked through. Mix in the sausage. Stirring continuously, add the other ingredients in order. Pour the mixture over the beans and bring to a boil, then lower heat and simmer about 45 minutes. Check occasionally and add water if necessary to maintain the consistency of a chunky soup. Adjust seasonings.

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