Heat the Olive Oil in a large soup kettle or in a very large skillet. Add the onions, celery, peppers and garlic. Cook over a low heat until tender and translucent, about 10 minutes. Add the sausage and ground chuck. Stir often until the meat is completely browned.
Drain off as much fat as possible.
Reduce the heat to low. Stir in the black pepper, tomato paste, cumin, chili powder, Dijon mustard, salt and cayenne pepper.
If using a soup pot, you can add the following ingredients right into the pot: Tomatoes, Lime Juice, Can of Beef Broth, 1 can of water and the beans.
I use a large crockpot (5 quarts) and add these ingredients to the crock pot: Tomatoes, Lime Juice, Can of Beef Broth, 1 can of water and the beans. To the crockpot, add the meat mixture from the skillet.
Cook for 1-2 hours on low. Taste to correct the seasonings.
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 153 (58%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 53.7mg||17 %|
|Sodium 224mg||8 %|
|Potassium 503.2mg||13 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 7.7g|
|Protein 16.6g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 263
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