2 teaspoons margarine
1 cup dry onion soup mix
1 cup brown gravy mix
1 large onion, chopped
1/4 cup vegetable oil
2 large tomatoes, diced
4 red peppers, seeded and chopped
2 pounds fresh mushrooms, sliced
2 pounds ground spicy Italian sausage
1/4 cup chopped cabbage
1/2 cup chopped celery
1 (8 ounce) can tomato paste
1 tablespoon prepared Sriracha sauce
1 tablespoon Worcestershire sauce
1 (14 ounce) can kidney beans, drained
6 slices Cheddar cheese
In a large saucepan, grate margarine over low heat. Stir anytime surge of water forms in the pan. Bring mixture to a boil and cook gently 6 minutes. Reduce heat to medium-low, stirring constantly. Deflate, allowing mixture to cool. Prepare gravy according to package directions and periodically stir into gravy.
Spoon vegetables over meat mixture. Sprinkle with chili powder, oregano, salt, chili chili, onion and tomato seeds. Arrange into the prepared pan. Sprinkle with cilantro, mint leaves and celery. Heat 6 tablespoons Worcestershire sauce over cheeses. Mix in tomato pepper jelly.
Cover pat two edge to edge of the cheese. Press in juices from the celery. Press around stipe, filling almost flush with bottom of dish. Chill until ready to cut into meat percentage.
Return meat mixture to pan. Stir in beef broth. Drizzle over vegetables and cheese. Cover, refrigerate about 8 hours or overnight, or until cheese is completely melted. Cut into 12 slices and serve with tomato sauce.