Three-Alarm Chili

Jalapeno pepper, hot chili powder, and hot sausage are the trio that makes this zesty chili recipe a fiery meal.

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  • 2 17 ounce packages refrigerated cooked beef roast au jus
  • 2 28 ounce cans diced tomatoes, undrained
  • 1 large onion, chopped
  • 1 medium green sweet pepper, chopped
  • 1 medium red sweet pepper, chopped
  • 1 fresh jalapeno chile pepper, seeded and chopped
  • 1 tablespoon hot chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons bottled minced garlic
  • 8 ounces bulk hot Italian sausage
  • 1/2 6 ounce bar milk chocolate or dark chocolate, cut up
  • 1 cup frozen whole kernel corn
  • 2 22 - 30 ounce cans chili beans with chili gravy
  • Shredded cheddar cheese (optional)
  • Corn chips (optional)
Remove beef from packages and reserve drippings. Chop beef; cover and refrigerate until needed. In 6-quart Dutch oven, combine reserved drippings, tomatoes, onion, sweet peppers, jalapeno pepper, hot chili powder, cumin and garlic. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally.
In medium skillet, cook sausage until no longer pink; drain off fat.
Add chocolate to tomato mixture, stirring until melted. Add chopped beef, sausage, corn, and chili beans. Cover and simmer for 30 minutes more, stirring occasionally.
If desired, top each serving with cheese and corn chips. Makes 12 servings.

nutrition information

Per Serving: cal. (kcal) 370, Fat, total (g) 15, chol. (mg) 58, sat. fat (g) 6, carb. (g) 36, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 8, sugar (g) 12, pro. (g) 25, sodium (mg) 913, Percent Daily Values are based on a 2,000 calorie diet
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