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Burr-Nose Chili Recipe

Ingredients

2 1/2 pounds Italian sausage, casings included

1 1/2 pounds onion, diced

1/2 pound spaghetti sauce

2 1/2 pounds beef bouillon

1 teaspoon Italian seasoning

3/4 red chile peppers, seeded and diced

1 (14 ounce) can whole peeled tomatoes with juice

1/2 (15 ounce) can sliced mushrooms, drained

1 (15 ounce) can tomato paste

1/2 (15 ounce) can tomato paste

3 tablespoons dried minced onion

3 tablespoons dried minced parsley

6 tablespoons dried basil

3 tablespoons liquid smoke flavoring from taco sauce

1 tablespoon dried oregano

1 teaspoon dried basil

Directions

Place sausage in a large, deep skillet. Brown over medium heat 2 to 3 minutes, or until evenly brown. Drain grease and place on a large container of warm water.

In a large skillet, heat cooked sausage, onion, topped with green onions and mushrooms. Use a slotted spoon to spread sausage mixture within sausage rings. Place in warm water. Continue to heat, stirring occasionally, until just under 400 degrees F (200 degrees C).

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Comments

Hezzy_tent_Ceek writes:

⭐ ⭐ ⭐ ⭐ ⭐

I received feedback that this was too sweet so I added sugar and vanilla flavor liquid. It was eaount sweet but not too sweet. I would recommend this recipe to anyone.