Jame sent me this recipe. Thanks!
1 lb mild sausage, casing removed (I used turkey sausage and it turned out FAB)
1 c. onion, chopped
2 large cloves garlic, chopped
6 c. beef stock/bouillon (chicken works well too)
16 oz can tomatoes, drained and chopped
8 oz. can tomato sauce
1 lg zucchini, sliced
1 lg carrot, sliced (or baby carrots)
1 med green pepper, diced
1 t. dried basil leaves
2 t. oregano
8 oz. cheese tortellini (found in your grocer's freezer section)
shredded cheese (optional) or you can use parmesan as well.
Brown sausage and remove from skillet. Drain drippings. Add onion and garlic. Saute 5 minutes. combine meat, onion and garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green pepper, and spices in a large pot. Simmer about 30 minutes or until veggies are tender. Add tortellini. Cook until past is tender. serve with cheese if desired. Makes 10 cups.
Total time from start to finish is about an hour.
1 lb ground beef
1 c. chopped onion
1/2 c. chopped green or red pepper
28 oz. diced tomatoes, juice included (I used one with basil, garlic an oregano in it)
30 oz. can dark red kidney beans
15 oz. can chili (any kind)
1 tsp. salt
1 T. chili powder
1 T. sugar
2 cloves garlic, minced or 1 tsp garlic salt
1/2 tsp. pepper (fresh ground preferred)
1/2 c. ketchup
This produces a chili that is a little more liquid than I prefer, so I drained a bit of the juice out of the cans before adding them to the chili. It makes it a little less "saucy". You can cater to your family's taste.
Brown the ground beef in large, heavy pan. Add onions and peppers and cook until tender. Add remaining ingredients. Cook uncovered over low heat for at least and hour. I made the chili the day before and reheated it for the cook-off. I think it's better this way. (makes about 8 cups).
This recipe won in my mother's ward two years in a row. It didn't win in my ward this year, but I made a few boo boo's on reheat day. Enjoy!!