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Hot Fusion Chili  (Not yet rated)

Actually a fusion of sweet and hot flavors.

Cal: 784 Fat: 40g Carbs: 51g Protein: 54g Fiber: 10g
More Nutrition...

Original recipe serves 12

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 10 whole ancho chiles, dried ; seeded, with stems removed
  • 16 ounces pinto beans ; canned, drained
  • 1/4 cup wine vinegar ; white
  • 3 pounds Italian sausage ; with casing removed
  • 3 pounds beef ; ground
  • 3 onions ; diced; use red, white and sweet
  • 1 cup celery ; diced
  • 1 cup carrots ; diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 10 cloves garlic ; sliced
  • 6 ounces tomato paste ; canned
  • 1 cup red wine
  • 58 ounces tomatoes ; diced (or 4, 14.5 oz cans)
  • 1/4 cup Worcestershire sauce
  • 1/4 cup cayenne pepper sauce ; or any hot sauce of choice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 16 ounces kidney beans ; canned, drained
  • 1/2 cup honey
  • 1 tablespoon parsley ; chopped

  • You will also need: food processor

    Directions

    1. Put ancho chiles in a small bowl with enough water to cover. Add the vinegar, and soak for 30 minutes. Add chiles to a food processor and process until smooth. Set aside.
    2. Cook sausage and beef in a large skillet over medium heat until evenly browned. Remove the meats from the pan and set it aside.
    3. Add 3 or 4 tablespoons of the meat drippings to a large pot and heat over medium heat.
    4. Add the celery, garlic, onions, and carrots.
    5. Saute over medium heat until onions are translucent and tender. Add salt and black pepper. Stir in the tomato paste, and allow it to caramelize.
    6. Deglaze the pot by stirring in the red wine. Scrape up anything stuck to the bottom of the pot.
    7. Add the Worcestershire sauce, cayenne pepper sauce, parsley, tomatoes, meats, chili powder and cumin. Bring mixture to a boil, and stir in honey and the processed ancho chiles. Carefully stir in the pinto and kidney beans, ensuring not to break them.
    8. Reduce heat to a simmer. Cover, and simmer for 3 hours, stirring occasionally.

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