Lansing Fire Chili
From: Midwest LivingThis 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- to 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 of a 5- to 6-ounce milk chocolate or dark chocolate candy bar, cut up
1 cup fresh, frozen, or drained, canned whole kernel corn
2 22- to 30-ounce cans chili beans with chili gravy
1 tablespoon masa harina tortilla flour, optional
Shredded cheddar cheese (optional)
Corn chips (optional)
Directions
1. 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.
2. 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.
3. 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.
4. 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).
5. Serve with shredded cheese and corn chips, if you like. 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.
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
Calories 349, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 43 mg, Sodium 1017 mg, Carbohydrate 40 g, Total Sugar 12 g, Fiber 9 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 86%, Calcium 13%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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