Three-Alarm Chili

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

Prep Time: 20 mins

Total Time: 1 hr 20 mins

Servings: Makes 12 servings.

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Ingredients

2 17-oz. pkgs. refrigerated cooked beef roast au jus
2 28-oz. 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 Tbsp. hot chili powder
1-1/2 tsp. ground cumin
1-1/2 tsp. bottled minced garlic
8 oz. bulk hot Italian sausage
1/2 of a 6-oz. bar milk chocolate or dark chocolate, cut up
1 cup frozen whole kernel corn
2 22- to 30-oz. cans chili beans with chili gravy
Shredded cheddar cheese (optional)
Corn chips (optional)

Directions

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 Facts

Calories 370, Total Fat 15 g, Saturated Fat 6 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 58 mg, Sodium 913 mg, Carbohydrate 36 g, Total Sugar 12 g, Fiber 8 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet

How to Make Chili

Chili is an all-American favorite--and one that lends itself to much interpretation. In fact, once you factor in the regional trends and personal tastes, there may be as many variations on how to make chili as there are people who make it. While most recipes use some combination of the same basic ingredients--meat, beans, peppers, tomatoes and spices--chili aficionados are particular about their tastes.

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S O B Texas Chili

This chili recipe has been handed down in our Texas family for generations. We're not sure, but our best guess is it originated sometime in the second half of the 1800's. It has been modified slightly (i.e., original recipe called for 5 pounds beef, 1 pound tallow), but is essentially true to the original. It has not fallen prey to fad ingredients or the desire for heat. It is a great, traditional bowl of Texas chili. My father, Bob, perfected the recipe (hence the name) and while it can't boast a litany of chili championships (because it's never been entered), it has been the champion of countless gatherings of family and friends for over a century. The chili was a staple of our household growing up and is as nostalgic for me as any comfort food I know.

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