Sweet and Spicy Chili
TOTAL TIME: Prep: 30 min. Cook: 2-1/2 hours
YIELD: 13 servings (1 cup each).
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!
Ingredients
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3/4 pound beef sirloin tip steak, cubed
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2 tablespoons canola oil
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1 pound ground beef
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2 medium onions, chopped
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3 garlic cloves, minced
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4 cans (16 ounces each) kidney beans, rinsed and drained
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3 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
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2 cans (6 ounces each) tomato paste
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1 can (12 ounces) root beer
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1 cup strong brewed coffee
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1 cup beef broth
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2 jalapeno peppers, seeded and chopped
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1/4 cup packed brown sugar
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3 tablespoons chili powder
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1 tablespoon ground cumin
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1 tablespoon baking cocoa
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1 teaspoon garlic salt
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1 teaspoon cayenne pepper
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1 teaspoon Creole seasoning
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1 teaspoon dried oregano
Directions
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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.
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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.
Nutrition Facts
1 cup: 338 calories, 8g fat (2g saturated fat), 38mg cholesterol, 912mg sodium, 44g carbohydrate (18g sugars, 10g fiber), 23g protein.
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