Melt butter and sauté carrots, celery and onion over medium heat, stirring occasionally.  Cook for about 5 minutes, then add bouillon, 1/4 cup of the brandy and red chile sauce.  Heat until almost boiling, then simmer for 5 minutes.

Add bite-sized sausage pieces to soup and cook for another 5 minutes.  Add beans, tomatoes and the remaining 1/4 cup brandy; simmer another 5 minutes and serve with warm flour tortillas.  Makes approximately two quarts of soup.