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Hot Fusion Chili  (Not yet rated)

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Submitted by alcoholic

Actually a fusion of sweet and hot flavors.

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

Original recipe serves 12

Ingredients (serves 7)

½ 2x 3x Reset

  • 5.8333333333333 whole ancho chiles, dried ; seeded, with stems removed
  • 9.3333333333333 ounces pinto beans ; canned, drained
  • 0.14583333333333 cup wine vinegar ; white
  • 1 3/4 pounds Italian sausage ; with casing removed
  • 1 3/4 pounds beef ; ground
  • 1.75 onions ; diced; use red, white and sweet
  • 0.58333333333333 cup celery ; diced
  • 0.58333333333333 cup carrots ; diced
  • 0.58333333333333 teaspoon salt
  • 0.58333333333333 teaspoon black pepper
  • 5.8333333333333 cloves garlic ; sliced
  • 3 1/2 ounces tomato paste ; canned
  • 0.58333333333333 cup red wine
  • 33.833333333333 ounces tomatoes ; diced (or 4, 14.5 oz cans)
  • 0.14583333333333 cup Worcestershire sauce
  • 0.14583333333333 cup cayenne pepper sauce ; or any hot sauce of choice
  • 0.58333333333333 tablespoon chili powder
  • 1.1666666666667 teaspoons cumin
  • 9.3333333333333 ounces kidney beans ; canned, drained
  • 0.29166666666667 cup honey
  • 0.58333333333333 tablespoon parsley ; chopped

  • In My Kitchen


    • You will also need: food processor

    Directions

     Prep: 45 min | Cook: 3 hr | Ready in: 3 hr 45 min
    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.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    39.2
    --
    16.9
    40.7
    61.8
    33.3
    107.1
    70


    Calories: 784.4
    Total Sugars: 21.7g
    Carb.: 50.6g
    Fiber: 10.2g
    Total Fats: 40.2g
    Cholesterol: 99.8mg
    Protein: 53.6g
    Sodium: 1680.2mg
    Breakdown By ingredient...
    *Data provided by USDA

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