This recipe was featured in Chili Our Way.
2 pounds ground chuck
2 pounds hot sausage
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon Hot Shot pepper blend (or substitute 1 1/2 teaspoons red pepper and 1 1/2 teaspoons black pepper)
2 large cans (46 ounces each) tomato juice
2 cans (14.5 ounces each) diced tomatoes with hot chiles
2 tablespoons ground chili powder
1 teaspoon salt
1 teaspoon chopped garlic
1 1/2 tablespoons cumin
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/4 cup masa
2 to 3 habanero peppers
1 small diced onion
- Brown meat. Add garlic salt, garlic powder, crushed red pepper and Hot Shot pepper. Drain and set aside.
- In a large pot, combine tomato juice and tomatoes with chiles. Add chili powder, salt, garlic, cumin, cayenne, paprika and masa. Purée habaneros and add to pot along with diced onion.
- Add meat mixture and simmer on medium heat for at least 30 minutes.
Servings: 12. Serving size: 1 1/4 cups. Per serving: 490 calories, 27.3 g protein, 31.7 g fat, 15.9 g carbohydrates, 2.2 g dietary fiber, 1,206 mg sodium, 8.4 g sugars, 108 mg cholesterol
Carla Avenson | CoServ Electric
