SPICY CHILI RECIPE

SPICY CHILI  RECIPE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-½

    pounds ground beef

  • 1-½

    pounds Johnsonville® Mild Italian Links

  • 3

    cans (14-½ ounces each) stewed tomatoes

  • 2

    cans (16 ounces each) kidney beans, rinsed and drained

  • 1

    cup chopped onion

  • 1

    large green pepper, chopped

  • 1

    can (6 ounces) tomato paste

  • 2

    jalapeno peppers, finely chopped

  • 2

    tablespoons chili powder

  • 2

    tablespoons white vinegar

  • 1

    tablespoon spicy brown mustard

  • 1

    tablespoon dried oregano

  • 2

    garlic cloves, minced

  • 1-½

    teaspoons ground cumin

  • 1-½

    teaspoons hot pepper sauce

  • 1

    teaspoon salt

  • 1

    teaspoon paprika

Directions

In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. Yield: 12 servings (3 quarts). Sprinkle individual servings of Spicy Chili with shredded cheddar cheese and chopped onion if you like. Plus, a dollop of sour cream can cut some of the spiciness. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Spicy Chili in Taste of Home Ground Beef Cookbook 1999, p159 Nutritional Facts 1 serving (1 each) equals 256 calories, 13 g fat (5 g saturated fat), 50 mg cholesterol, 669 mg sodium, 15 g carbohydrate, 4 g fiber, 19 g protein.


Nutrition

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