Creamy Chicken Manicotti - cooking recipe

Ingredients

8 manicotti shells
1 can cream of chicken soup, undiluted
1/2 c. commercial sour cream
2 c. chopped cooked chicken
1/4 c. chopped onion
1/2 large can straw mushrooms, drained
2 Tbsp. butter or margarine, melted
1/4 chicken broth
1 c. shredded Cheddar cheese
1/2 c. light olive oil
1 3/4 lb. coarsely chopped yellow onion
2 lb. sweet Italian sausage meat, removed from casing
4 lb. ground beef chuck
1 1/2 Tbsp. freshly ground black pepper
2 (12 oz.) cans tomato paste
1 1/2 Tbsp. minced fresh garlic
1 1/2 oz. ground cumin
2 oz. plain chili powder
1/2 c. prepared Dijon mustard
4 Tbsp. salt
4 Tbsp. dried basil
4 Tbsp. dry oregano
3 (2 lb. 3 oz.) cans chopped Italian plum tomatoes, undrained
2 (2 lb. 3 oz.) cans whole Italian plum tomatoes, undrained
1/2 c. Burgundy wine
1/4 c. lemon juice
1/2 c. chopped fresh dill
1/2 c. chopped fresh Italian parsley
4 (16 oz.) cans dark red kidney beans, drained
2 (5 1/2 oz.) cans pitted black olives, drained
sour cream
nacho chips

Preparation

Heat olive oil in a very large soup kettle or lobster steamer pot.
Add onions and cook over low heat for ten minutes until onions turn clear.
Remove sausage from casing.
Crumble all sausage and ground chuck into pot with olive oil and onions.
Cook until meat is brown.
Drain off as much excess fat as possible.