Zesty Colorado Chili 1 pound Italian sausage links 1 pound pork shoulder 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Zesty Colorado Chili cont. 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 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Zesty Colorado Chili 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). Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008