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Sweet and Spicy Chili

This recipe for sweet and spicy chili is the result of much experimenting. I knew I had perfected it when my husband took a pot to work, where one guy ate five bowls himself!

12 ServingsPrep: 30 min. Cook: 2-1/2 hours

Ingredients

3/4 pound beef sirloin tip steak, cubed
2 tablespoons canola oil
1 pound ground beef
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With Johnsonville Italian Sausage.
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2 medium onions, chopped
3 garlic cloves, minced
4 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (6 ounces each) tomato paste
1 can (12 ounces) root beer
1 cup strong brewed coffee
1 cup beef broth
2 jalapeno peppers, seeded and chopped
1/4 cup packed brown sugar
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon baking cocoa
1 teaspoon garlic salt
1 teaspoon cayenne pepper
1 teaspoon Creole seasoning
1 teaspoon dried oregano

Directions

In a Dutch oven, brown steak in oil. Remove and set aside. Add the

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Sweet and Spicy Chili (continued)

Directions (continued)

ground beef, onions and garlic to the pan; cook and stir over medium
heat until meat is no longer pink. Drain.
Return steak to the pan; stir in the remaining ingredients. Bring to
a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until
beef is tender. Yield: 13 servings (1 cup each).

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutrition Facts: 1 cup equals 338 calories, 8 g fat (2 g saturated fat), 38 mg cholesterol, 912 mg sodium, 44 g carbohydrate, 10 g fiber, 23 g protein.