“This is a recipe that I have been tweaking for years and finally perfected it.”
READY IN:
2hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 10 quart stock pot, combine 5 cups water with a 1/2 tablespoon salt. Place tomatoes in pot and bring to a boil for 10 minutes.
  2. While tomatoes are cooking, in a cast iron skillet (or vessel of choice) combine ground beef and pork. Season with salt and pepper. Cook until browned through. Keep grease in pan while draining meat. Set meat off to the side until later.
  3. Cook smoked sausage in pan from ground meat to enhance flavor of meat. Place to the side.
  4. Drain water off tomatoes and run under cold water for 2 minutes. Gently peel the skin off tomatoes and place in stock pot with 1 tablespoon EVOO and condensed milk. Place on simmer.
  5. Season tomatoes with remaining salt, italian spices, mustard and combine with cooked meat and stir until tomatoes and meat become uniform. Tomatoes will have a rough appearance at first.
  6. Dice peppers and onion into 1/4 inch cubes and combine with cayenne pepper. Saute in meat pan with remaining EVOO untill sweating has occurred. Add the mushrooms and cook until sweating is complete on peppers.
  7. Combine with sauce and add lime/lemon juice.
  8. Cook for 2 hours while stirring and seasoning to taste.

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