Zesty Colorado Chili Recipe

Zesty Colorado Chili Recipe photo by Taste of Home

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Meet the Cook: Chili is a hearty winter staple up here in the mountains - especially for outdoor lovers like the two of us! We have one daughter and three grandchildren. The women I work with all like to cook, so we have plenty to talk about. -Beverly Bowman, Conifer, Colorado

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Zesty Colorado Chili Recipe

Prep: 25 min. Cook: 1-1/2 hours

Yield: 12-14 Servings

25 90 115

Ingredients

1 pound Italian sausage links
1 boneless pork shoulder butt roast (1 pound)
2 pounds ground beef
2 medium onions, chopped
1 large green pepper, chopped
1 tablespoon minced garlic
1 can (29 ounces) tomato puree
1 can (28 ounces) diced tomatoes, undrained
1 cup beef broth
1 jalapeno pepper, seeded and minced
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 teaspoons chili powder
2 teaspoons ground cumin
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
2 cans (16 ounces each) kidney beans, rinsed and drained

Directions

Cut sausage into 1/2-in. pieces. Trim pork and cut into 1/2-in. pieces.
In a 5-qt. kettle or Dutch oven, cook sausage, pork and beef over medium heat, until sausage and beef are no longer pink and the pork juices run clear; drain, reserving 1 tablespoon drippings. Set meat aside.
Saute onions, green pepper and garlic in reserved drippings until tender. Add the next 12 ingredients. Return meat to the pan; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the beans and heat through. Yield: 12-14 servings (3-1/2 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 272 calories, 12 g fat (5 g saturated fat), 58 mg cholesterol, 410 mg sodium, 17 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Zesty Colorado Chili in Country Woman January/February 1996, p31