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Ingredients
- 2 lb Lean Grnd Beef
- 1 1/2 lb German Link Sausage
- 6 x Dry Chili Anchos
- 4 can Green Chilies -- (4-ounce Cans)
- 4 lrg Tomatoes
- 1 lrg Onion -- white
- 3 x Cloves Garlic
- 2 tsp Grnd Cumin
- 2 tsp Paprika
- 1 tsp Oregano -- (Mexican)
Directions
- Cut the stems from the anchos and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender till smooth.
- Dice the sausage, onions and garlic, then saute/fry over medium heat till onions are soft. If everyone in the house isn't already watching you do this, they will soon appear. The recipe calls for an extra half-lb. of sausage so you can give everybody a taste to get them out of the kitchen.
- (Thousands of Germans settled here in central Texas in the 1800's, and their decendants still make fabulous sausage. I use the sage-flavored variety from Elgin.)
- Drain off the oodles of lucious sausage grease (if you must!) and add in the grnd beef to the pot to brown. Dice the green chilies and tomatoes. Add in the vegetables and spices to the pot. Add in half the ancho sauce and water or possibly beer to barely cover. Add in more ancho sauce over time to suit your taste.
- Simmer till you cannot stand it.
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