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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
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.

Printed from tasteofhome.com Sep 7, 2008

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Zesty Colorado Chili cont.

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).