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Fusion Chili

SUBMITTED BY: LONBINDER

"A true fusion of 'Tex' and 'Mex' style chili. I've made this recipe dozens of times, and it is great. Each bite slowly delivers a sweet flavor followed by dry heat afterwards. It takes a while to prepare, but well worth it. You can use any type of beans you like, and try different dried chile varieties."

RECIPE RATING:

Read Reviews (42)

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PREP TIME	1 Hr
COOK TIME	3 Hrs 30 Min
READY IN	4 Hrs 30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

10 dried ancho chiles - chopped, stemmed and seeded
1/2 cup water
1/4 cup white wine vinegar
3 pounds hot Italian sausage, casings removed
3 pounds ground beef
1 white onion, diced
1 red onion, diced
1 sweet onion, diced
1 cup diced celery
1 cup diced carrots
10 cloves garlic, sliced
1 teaspoon salt
1 teaspoon black pepper
1 (6 ounce) can tomato paste
1 cup dry red wine
4 (14.5 ounce) cans diced tomatoes
1/4 cup Worcestershire sauce
1/4 cup hot pepper sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon chopped fresh parsley
1/2 cup honey
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can pinto beans, drained

DIRECTIONS

In a small bowl, soak chiles in water and vinegar for 30 minutes. After soaking, puree in a blender or food processor until very smooth, about 5 minutes; set aside.
Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Remove meat from pan, and set aside. In a large pot, Heat 3 to 4 tablespoons of the meat drippings over medium heat. Saute white onion, red onion, sweet onion, celery, carrots and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
Stir in cooked meat, tomatoes, Worcestershire sauce and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil, then stir in blended chile mixture and honey. Carefully mix in kidney beans pinto beans without breaking them. Cover, and simmer for 3 hours. Stir and scrape the bottom every hour or so.

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REVIEWS

Reviewed on Oct. 17, 2003 by ALICATS

CLAP CLAP CLAP Excellent!!!! I agree with the description. It is the perfect blend of Tex... MORE

Reviewed on Oct. 6, 2003 by ZBALD1

I recently made this chili and served it to 20 or so guests, along with a few other chili... MORE

Reviewed on Oct. 6, 2003 by PINION616

Awesome flavour and texture. Hot yet sweet. I used this in a family/friend chili cook-off and... MORE

Reviewed on Apr. 13, 2006 by JUNEAD

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

JUNEAD
Apr. 13, 2006

I am so glad I was enticed to make this. It appeared to be time/work intensive but looked interesting - it is worth every bit of effort and fun to make as well. My chile has always been -well, chili. This is CHILI. I've never used dried peppers before. No problem finding them but only 5 in a bag and with cost in mind I bought only one bag. That amount was actually perfect for my family. I used the internet to define how to make the ancho paste and then winged it because recipe does not clarify for neophite dried pepper users whether to put the liquid the peppers soaked in, in the food processor along with the peppers to make the paste. I made quite a mess doing it too but that will go better next time now that I've done it once. I got 1 lb less italian sausage and when I got home from the grocery store discovered that I had picked up a pkg of hot and a pkg of mild which actually turned out to be excellent. I don't use a lot of sausage of any kind and was afraid it's flavor would overwhelm everything else, it doesn't. I agree with others that 1/4 cup of honey is perfect. My husband said this is the best chili he's ever had. My daughter's fiance said he doesn't care for chili therefore, doesn't eat it often, but he liked this very much and says when I make it again not to change a thing. Lon, you made me into a chili artist. Thanks

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3 users found this review helpful

I am so glad I was enticed to make this. It appeared to be time/work intensive but looked... MORE

Reviewed on Jul. 19, 2005 by Teri

GREAT recipe! I did make a few changes based on my own tastes and at the suggestion of other... MORE

Reviewed on Oct. 6, 2003 by KBOHMS

This stuff is great!! Made it for a Halloween chili party we had and it went over great! We... MORE

Reviewed on Sep. 2, 2007 by kym

I posted years ago that I had won a cook-off with this chili. Well, since then, I've won THREE... MORE

Reviewed on Feb. 3, 2007 by mrlivingston

This chili was a huge hit at a chili cookoff. Of the 30+ pots of chili, mine was gone first. ... MORE

Reviewed on Oct. 27, 2003 by HAMX3

This is the best chili I have ever tasted. One of 17 entries in my office's Annual Chili... MORE

Reviewed on Jan. 24, 2008 by michelleballenger

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