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Jalapeño Spicy Chili
Serves 12 |
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Ingredients:
| 1 1/2 pounds Certified Angus ground beef |
| 1 1/2 pounds bulk Italian sausage |
| 3 cans (14-1/2 ounces each) stewed tomatoes |
| 2 cans (16 ounces each) kidney beans, rinsed and drained |
| 1 cup onion, chopped |
| 1 large green pepper, chopped |
| 1 can (6 ounces) tomato paste |
| 2 jalapeño peppers, finely chopped |
| 2 tablespoons chili powder |
| 2 tablespoons white vinegar |
| 1 tablespoon spicy brown mustard |
| 1 tablespoon dried oregano |
| 2 garlic cloves, minced |
| 1 1/2 teaspoons ground cumin |
| 1 1/2 teaspoons hot pepper sauce |
| 1 teaspoon salt |
| 1 teaspoon paprika |
Directions:
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently.
- Optional: Top with shredded cheddar cheese, chopped onion, or sour cream.
| Main Ingredient: | Jalapeno, Sausage |
| Course: | Main, Main Course, Main Dish |
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