Ingredients:
3 pounds of sweet Turkey sausage
4 cups Brown Soup Stock
2-3 tsp saffron threads
3 Tbsp olive oil
1 cup chopped shallots
1 cup chopped onion
4 cloves of minced garlic
4 cans mild green chiles (10 oz each)
1 tsp Oregano
1 tsp whole cumin seeds
1 tsp cayenne pepper
3 Tbsp mild chili powder
1 Tbsp medium chili powder
1 Tbsp ancho chili powder
1 tsp salt
Freshly ground black pepper to taste
1 6 oz can tomato paste
2 cans (30 oz each) red kidney beans drained
Directions:
Remove sausage from casing. In a large, heavy skillet, brown sausage. Transfer to a 4 quart stock pot. In the same skillet add beef stock and bring to a boil . Remove stock from heat. Crumble saffron and add to the stock. Set this aside in a separate bowl. Add olive oil to the skillet and cook the shallots and garlic for 5 minutes, stirring frequently. Remove from heat. Add canned chiles, oregano, cumin seeds, cayenne pepper, chili powder, salt, and a few grindings of black pepper. Stir together thoroughly. Add this to the meat and bring to a boil. Stir. Reduce heat and simmer in half-covered pot for 1 1/2 hours. Add beans 10 minutes before completion.