Recipe finder
Lansing Fire Chili
- Makes: 10 servings
- Prep 25 mins
- Cook 2 hrs
- Roast 2 hrs
- Stand 45 mins
- Oven
This beef roast and pork sausage chili gets its zip from cayenne pepper, jalapeno, and chili powder. The surprise ingredient, a chocolate bar, rounds out the flavor.
Ingredients
-
1
1 -
1 1/2 -
pound
boneless beef chuck pot roast
-
1 1/4
cups
water
-
3
beef bouillon cubes or 3 teaspoons instant beef bouillon granules
-
2
28 -
ounce cans
diced tomatoes
-
1
large
onion, chopped
-
1
medium
green sweet pepper, chopped
-
1
medium
red sweet pepper, chopped
-
1
jalapeno* chile pepper, seeded and chopped
-
1
tablespoon
hot chili powder
-
3
cloves
garlic, minced
-
1 1/2
teaspoons
ground cumin
-
8
ounces
bulk hot Italian sausage
-
1/2
5 -
6 -
ounce
milk chocolate or dark chocolate candy bar, cut up
-
1
cup
fresh, frozen, or drained, canned whole kernel corn
-
2
22 -
30 -
ounce cans
chili beans with chili gravy
-
1
tablespoon
masa harina tortilla flour, optional
-
Shredded cheddar cheese (optional)
-
Corn chips (optional)
Directions
- Trim fat from meat. In a 6-quart Dutch oven, combine meat, water and bouillon. Roast, covered, in a 350 degree F oven for 2 -1/2 to 3 hours or till the meat is very tender. Remove meat from Dutch oven; let stand for 30 minutes. Reserve 1/4 cup drippings in pan.
- In the Dutch oven, combine the reserved 1/4 cup beef drippings, the undrained tomatoes, onion, green and red sweet peppers, jalapeno, hot chili powder, garlic and cumin. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
- Meanwhile, shred meat using two forks to gently separate the meat into long thin strands; cover and chill till needed. In a medium skillet cook the sausage till no pink remains; drain off fat. Cover and chill till needed.
- Add chocolate bar to tomato mixture, stirring till melted. Add beef, sausage and corn. Simmer, covered, for 30 minutes more, stirring occasionally. Add undrained chili beans. Simmer, covered, for 30 minutes more, stirring often. If you like, slowly add masa harina to the chili mixture, stirring constantly. Cook and stir for 5 minutes. Remove from heat. Let stand for 15 minutes (this allows chili to thicken slightly).
- Serve with shredded cheese and corn chips, if you like. Makes 10 servings.
Tip
- 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
(Lansing Fire Chili)
Servings Per Recipe 10, chol. (mg) 43, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 51, carb. (g) 40, Fat, total (g) 10, calcium (mg) 131, sat. fat (g) 4, iron (mg) 4, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, sodium (mg) 1017, fiber (g) 9, cal. (kcal) 349, sugar (g) 12, Folate (µg) 16, pro. (g) 22, Cobalamin (Vit. B12) (µg) 1, Niacin (mg) 3, vit. A (IU) 680, Pyridoxine (Vit. B6) (mg) 0