SPICY CHILI RECIPE

By francesn

Ingredients

• 1-1/2 pounds ground beef
• 1-1/2 pounds Johnsonville® Mild Italian Links
• 3 cans (14-1/2 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
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons hot pepper sauce
• 1 teaspoon salt
• 1 teaspoon paprika

Preparation

Step 1

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.