I.D.L.H. Chili | Midwest Living

I.D.L.H. Chili

I.D.L.H. Chili

Login to rate this recipe.
  • Makes: 10 servings
  • Prep 45 mins
  • Cook 1 hr

Login to save this recipe

This main-dish chili, made with beef sirloin steak and two kinds of beans, is meant to be spicy. But you can alter the hot peppers and pepper-seasoning amounts to your taste.


  • 1 1/2 pounds beef top sirloin steak or boneless chuck roast, cut into 3/4-inch cubes
  • 2 tablespoons cooking oil
  • 1 large onion, chopped
  • 1 large green sweet pepper, seeded and chopped
  • 2 serrano* chile peppers, seeded and chopped
  • 2 jalapeno* chile peppers, seeded and chopped
  • 1 habanero* chile pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 28 - ounce can tomato sauce
  • 2 14 1/2 - ounce cans diced tomatoes
  • 1 16 - ounce can dark red kidney beans, rinsed and drained
  • 1 15 - ounce can Mexican-style chili beans
  • 1 15 - ounce can tomato puree
  • 3 tablespoons chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon habanero powder or hot Mexican-style chili powder
  • 8 ounces sliced pepperoni, halved (about 2 cups)
  • 8 ounces fresh mushrooms, sliced (3 cups)
  • Sliced jalapeno or serrano chile peppers (optional)


  1. In a 6- to 8-quart Dutch oven, brown half the beef in the hot oil; remove meat from Dutch oven using a slotted spoon. Add remaining meat, onion, sweet pepper, 2 serrano peppers, 2 jalapeno peppers, habanero pepper, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender; drain off fat. Return all meat to Dutch oven.
  2. Stir in tomato sauce, undrained tomatoes, kidney beans, undrained chili beans, tomato puree, chili powder, black pepper, crushed red pepper, salt, cayenne pepper, and habanero powder. Bring to boiling; reduce heat. Stir in pepperoni and mushrooms. Simmer, covered, for 1 hour, stirring occasionally. If you like garnish each serving with additional jalapeno and/or serrano peppers. Makes 10 servings.


  • *Handling Hot Chile Peppers: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Nutrition Facts

(I.D.L.H. Chili)

Servings Per Recipe 10, calcium (mg) 81, iron (mg) 5, fiber (g) 7, sodium (mg) 1468, carb. (g) 31, vit. C (mg) 32, Fat, total (g) 16, chol. (mg) 68, sat. fat (g) 5, cal. (kcal) 367, vit. A (IU) 923, pro. (g) 27

Add Your Comment