*I use home-grown powdered chiles, Ancho, NM, etc.

In a small skillet brown sausage. Drain and reserve. Pour oil into a large stockpot and sauté onion, ground beef and garlic. Cook until meat is lightly browned. Drain grease. Add rest of ingredients except jalapenos. Cook for 1-1/2 hr. and then add beans and salt to taste. Simmer for 30 minutes more. Thicken with masa harina mixed with a little water if necessary.
Serve with chopped onions, shredded Monterey Jack cheese, chopped Jalapeno peppers, and Cornbread.

From: Judy Howle, Via: Chile Head Mailing List Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 29 Apr 1998