Sweet and Spicy Chili Recipe

5 1 1
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Sweet and Spicy Chili Recipe

Read Reviews
5 1 1
Publisher Photo
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!
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 2-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 2-1/2 hours

Ingredients

  • 3/4 pound beef sirloin tip steak, cubed
  • 2 tablespoons canola oil
  • 1 pound ground beef
  • 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 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.
Originally published as Sweet and Spicy Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p244

Nutritional Facts

1 cup: 338 calories, 8g fat (2g saturated fat), 38mg cholesterol, 912mg sodium, 44g carbohydrate (18g sugars, 10g fiber), 23g protein.

  • 3/4 pound beef sirloin tip steak, cubed
  • 2 tablespoons canola oil
  • 1 pound ground beef
  • 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
  1. In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain.
  2. 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.
Originally published as Sweet and Spicy Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p244

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jules97 User ID: 5941223 109339
Reviewed Jan. 17, 2014

"This is my family's favorite chili. It's the only one they ask for."

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