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Zesty Colorado Chili

 Zesty Colorado Chili
Chili is a hearty winter staple up here in the mountains—especially for outdoor lovers like the two of us! —Beverly Bowman, Conifer, Colorado
12-14 ServingsPrep: 25 min. Cook: 1-1/2 hours

Ingredients

  • 1 pound Johnsonville® Mild Italian Sausage Links 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

2 of 2

Zesty Colorado Chili (continued)

Directions (continued)

  • 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).
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.