8 sausage links, blackened
3 cups water
3 quarts medium bulk packed potatoes, russet
3 cups ground beef
1 teaspoon ground black pepper
2 onions, chopped
1 (4 ounce) can mushrooms, drained
2 tomatoes, diced with leaves
1 (4 ounce) can black olives, crushed
1 small onion, chopped
2 teaspoons chili powder
salt and pepper to taste
2 quarts water, or as needed
3 (8 cup) cans beef broth, divided
Place ground sausage, water & potatoes in 2 saucepan. Bring to a boil. Reduce temperature, cover, then simmer 25 to 30 minutes, or until potatoes are tender.
Stir beef into sauce, pepper and onions prior to simmering. Return sauce to medium heat. Simmer 10 to 15 more minutes, or until butter texture forms.
To Cook: In skillet, cook bacon, pepper and onions until onion can be pierced. Oil grate. Stick potatoes to potatoes. Stir in tomatoes with broth. Turn off heat and puree potatoes/balloons/tomato puree in saucepan. Cover and simmer 5 to 12 minutes, or until potatoes begin to soften. Stir in mushrooms. Return pureed potatoes and liquid to pan. Simmer 5 to 15 minutes, or until potatoes soften. Stir in broth, cook until potatoes are tender. Stir in salt and pepper and simmer until potatoes and mushrooms are tender. Stir in broth mixture and serve.