This recipe originally came from one of the wives of the Hispanic typesetters my father and Frieda Lochbaum Lively’s father worked with at the San Antonio News. They used to bring these beans to work and keep them hot in one of the big vats used to melt lead in before they knew it was bad for you. These are great during football season!
1-2 lbs. Polish Sausage (Kiolbassa brand if you can find it)
6-7 TBLS. Chili Powder (Gebhardt brand if you can find it)
5 cans of refried beans +1 extra if beans are too hot and need to be toned down
5-6 Pickled Jalapenos
12- oz. jar Picante Sauce
Cheddar or Co-Jack Cheese, grated
Take the skin off the sausage and then chop the sausage in a food processor. Put the ground sausage in a cast iron dutch oven or heavy stock pot over medium heat. Cover the sausage with 5 TBLS of chili powder and stir until the sausage is coated and the meat is hot.
Dice the jalapenos (remove the seeds and membranes if you don’t like things too hot). Add 5 cans of refried beans, along with the jalapenos and picante sauce (I use the hottest I can find, but you can use Mild or Medium to suit your taste). Mix thoroughly and simmer partially covered for 1 hour, stirring occasionally. Adjust the chili powder if necessary and continue simmering for another hour or two, stirring occasionally. Or, serve after it has simmered an hour.
Heat the tortillas, spread with beans and add lettuce, cheese and tomatoes for your taco.
These freeze well and get hotter after they’ve been frozen.