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Hot Fusion Chili  (Not yet rated)

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Submitted by alcoholic

Actually a fusion of sweet and hot flavors.

Cal: 784 Fat: 40g Carbs: 51g Protein: 54g Fiber: 10g
More Nutrition...

Original recipe serves 12

Ingredients (serves 2)

½ 2x 3x Reset

  • 1.6666666666667 whole ancho chiles, dried ; seeded, with stems removed
  • 2.6666666666667 ounces pinto beans ; canned, drained
  • 0.041666666666667 cup wine vinegar ; white
  • 1/2 pound Italian sausage ; with casing removed
  • 1/2 pound beef ; ground
  • 0.5 onions ; diced; use red, white and sweet
  • 0.16666666666667 cup celery ; diced
  • 0.16666666666667 cup carrots ; diced
  • 0.16666666666667 teaspoon salt
  • 0.16666666666667 teaspoon black pepper
  • 1.6666666666667 cloves garlic ; sliced
  • 1 ounce tomato paste ; canned
  • 0.16666666666667 cup red wine
  • 9.6666666666667 ounces tomatoes ; diced (or 4, 14.5 oz cans)
  • 0.041666666666667 cup Worcestershire sauce
  • 0.041666666666667 cup cayenne pepper sauce ; or any hot sauce of choice
  • 0.16666666666667 tablespoon chili powder
  • 0.33333333333333 teaspoon cumin
  • 2.6666666666667 ounces kidney beans ; canned, drained
  • 0.083333333333333 cup honey
  • 0.16666666666667 tablespoon parsley ; chopped

  • In My Kitchen


    • You will also need: food processor

    Directions

     Prep: 45 min | Cook: 3 hr | Ready in: 3 hr 45 min
    1. Put ancho chiles in a small bowl with enough water to cover. Add the vinegar, and soak for 30 minutes. Add chiles to a food processor and process until smooth. Set aside.
    2. Cook sausage and beef in a large skillet over medium heat until evenly browned. Remove the meats from the pan and set it aside.
    3. Add 3 or 4 tablespoons of the meat drippings to a large pot and heat over medium heat.
    4. Add the celery, garlic, onions, and carrots.
    5. Saute over medium heat until onions are translucent and tender. Add salt and black pepper. Stir in the tomato paste, and allow it to caramelize.
    6. Deglaze the pot by stirring in the red wine. Scrape up anything stuck to the bottom of the pot.
    7. Add the Worcestershire sauce, cayenne pepper sauce, parsley, tomatoes, meats, chili powder and cumin. Bring mixture to a boil, and stir in honey and the processed ancho chiles. Carefully stir in the pinto and kidney beans, ensuring not to break them.
    8. Reduce heat to a simmer. Cover, and simmer for 3 hours, stirring occasionally.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    39.2
    --
    16.9
    40.7
    61.8
    33.3
    107.1
    70


    Calories: 784.4
    Total Sugars: 21.7g
    Carb.: 50.6g
    Fiber: 10.2g
    Total Fats: 40.2g
    Cholesterol: 99.8mg
    Protein: 53.6g
    Sodium: 1680.2mg
    Breakdown By ingredient...
    *Data provided by USDA

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