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Hot Fusion Chili  (Not yet rated)

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Submitted by alcoholic

Actually a fusion of sweet and hot flavors.

Cal: 784 Fat: 40g Carbs: 51g Protein: 54g Fiber: 10g
More Nutrition...

Original recipe serves 12

Ingredients (serves 3072)

½ 2x 3x Reset

  • 2560 whole ancho chiles, dried ; seeded, with stems removed
  • 4096 ounces pinto beans ; canned, drained
  • 64 cups wine vinegar ; white
  • 768 pounds Italian sausage ; with casing removed
  • 768 pounds beef ; ground
  • 768 onions ; diced; use red, white and sweet
  • 256 cups celery ; diced
  • 256 cups carrots ; diced
  • 256 teaspoons salt
  • 256 teaspoons black pepper
  • 2560 cloves garlic ; sliced
  • 1536 ounces tomato paste ; canned
  • 256 cups red wine
  • 14848 ounces tomatoes ; diced (or 4, 14.5 oz cans)
  • 64 cups Worcestershire sauce
  • 64 cups cayenne pepper sauce ; or any hot sauce of choice
  • 256 tablespoons chili powder
  • 512 teaspoons cumin
  • 4096 ounces kidney beans ; canned, drained
  • 128 cups honey
  • 256 tablespoons parsley ; chopped

  • In My Kitchen


    • You will also need: food processor

    Directions

     Prep: 45 min | Cook: 3 hr | Ready in: 3 hr 45 min
    1. Put ancho chiles in a small bowl with enough water to cover. Add the vinegar, and soak for 30 minutes. Add chiles to a food processor and process until smooth. Set aside.
    2. Cook sausage and beef in a large skillet over medium heat until evenly browned. Remove the meats from the pan and set it aside.
    3. Add 3 or 4 tablespoons of the meat drippings to a large pot and heat over medium heat.
    4. Add the celery, garlic, onions, and carrots.
    5. Saute over medium heat until onions are translucent and tender. Add salt and black pepper. Stir in the tomato paste, and allow it to caramelize.
    6. Deglaze the pot by stirring in the red wine. Scrape up anything stuck to the bottom of the pot.
    7. Add the Worcestershire sauce, cayenne pepper sauce, parsley, tomatoes, meats, chili powder and cumin. Bring mixture to a boil, and stir in honey and the processed ancho chiles. Carefully stir in the pinto and kidney beans, ensuring not to break them.
    8. Reduce heat to a simmer. Cover, and simmer for 3 hours, stirring occasionally.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    39.2
    --
    16.9
    40.7
    61.8
    33.3
    107.1
    70


    Calories: 784.4
    Total Sugars: 21.7g
    Carb.: 50.6g
    Fiber: 10.2g
    Total Fats: 40.2g
    Cholesterol: 99.8mg
    Protein: 53.6g
    Sodium: 1680.2mg
    Breakdown By ingredient...
    *Data provided by USDA

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