Sweet and Spicy Chili
It continues to be mighty cold out, so I’m still all about comfort food. This sweet and spicy chili is stick-to-your-ribs good and is what comfort is all about.
Hey, it’s getting close to Super Bowl time. Do you plan on having a bunch of people come over to watch the game? Besides being absolutely delicious, this chili can feed a crowd as it’s got two pounds of hamburger, a pound of Italian sausage, and over 3 pounds of beans in it. Make a pan of corn bread as a side, and no one will go home hungry!
As the name of the recipe indicates, it really is a chili that is sweet and spicy at the same time with a nice balance between the sweet and heat. I was worried that hubby wouldn’t like it because of the brown sugar, but he actually went back for seconds. I loved it when I made it, and I liked it even better the second day. Good thing because it generates plenty of leftovers if you don’t have a crowd to wipe it out!
Sweet and Spicy Chili
Ingredients
- 2 tbl. or so olive oil
- 1 yellow or orange bell pepper, diced
- 1 red bell pepper, diced
- 1 large sweet onion, diced
- 1 lb. sweet or hot Italian sausage casings removed
- 2 lbs. 85% ground beef
- 2 tbl. garlic minced
- 1 cup water
- 1 15-oz. can tomato sauce
- 2 6-oz. cans tomato paste
- 2 16-oz. cans dark red kidney beans, drained and rinsed
- 1 22-oz. can Bush’s Grillin’ Beans Bourbon and Brown Sugar
- 1/2 cup light brown sugar, lightly packed
- 1/4 to 1/2 tsp. red pepper flakes (I used 1/8 tsp. Korean red pepper flakes)
- 1 tbl. garlic powder
- 1 tsp. chili powder
- 1 1/2 tbl. paprika
- 1 tsp. black pepper
- 1 tsp. salt
- 1/8 to 1/4 tsp. cayenne pepper
Fran’s Notes
As you can see from the options for the Italian sausage, red pepper flakes, and cayenne pepper, you can control the amount of heat you prefer.
Optional Garnishes
- Sour cream
- Grated cheddar or Mexican blend cheese
- Avocado
- Chopped cilantro
- Lime wedges
Directions for Stovetop
In a large skillet over medium heat add the olive oil. Once shimmering, add the onion and bell peppers. Cook until onion is translucent, about 8 minutes.
Next, add the Italian sausage and the ground beef. Using a wooden spoon, break the meat up into small pieces. Cook until no longer pink.
Add the garlic and cook for 1 minute more. Drain any excess fat.
Add all of the remaining ingredients except for the garnishes. Bring to a lively simmer, then lower heat just enough to keep it at a slow simmer. Cover and cook for 30 minutes or so, stirring every now and then to keep meat from sticking to the bottom of the pan.
Fran’s Notes
I’ve given directions for making this chili in a slow cooker—but, to be honest, all of the important ingredients are already cooked when you add them to the slow cooker. Then, it’s just a question of adding the remaining ingredients and letting the flavors meld. Using a slow cooker may work out for you if you want to get the chili going and out of the way before company arrives as it will free you up to do other last-minute things. If that isn’t important to you, then cook it on the stovetop and you won’t have to wash your slow cooker bowl!
Directions for Slow Cooker
In a large skillet over medium heat add the olive oil. Once shimmering, add the onion and bell peppers. Cook until onion is translucent, about 8 minutes. Add the garlic and cook for 1 minute more. Remove from heat and transfer this mixture to the slow cooker.
Place the large skillet over medium heat again, this time add the Italian sausage and the ground beef. Using a wooden spoon, break the meat up into small pieces. Cook until no longer pink. Drain any excess fat.
Place the cooked meat in the slow cooker.
Add all of the remaining ingredients to the slow cooker except for the garnishes. Cover and cook on low for 2 to 3 hours. Stir occasionally.
Source: Slightly adapted recipe from Salt and Baker