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Spicy Chili

Spicy Chili
This recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it ever spicy - Liesha Hoek, Somerset, New Jersey
12 ServingsPrep: 15 min. Cook: 45 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1-1/2 pounds bulk Johnsonville® Ground Sausage
  • 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

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
© Taste of Home 2012

2 of 2

Spicy Chili (continued)

Editor's Note: can cut some of the spiciness.
Nutrition 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.
© Taste of Home 2012