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Name: Heidi's Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: not set
Ingredients: 1 Lb ground sirloin (90% lean); 1 Lb Stripling's Medium Pan Sausage; 1 Pkg Carroll Shelby's Chili Mix; 2 large Onions peeled and chopped; 3 cans 14.5 oz Hunt's Fire Roasted Diced Tomatoes; 2 cans 28 oz Furmano's Tomato Sauce; 1 can 7 oz Old El Paso Chopped Green Chiles; 3 T Red New Mexico Hatch Chili Powder; 2 T Ground cumin; 1 Heaping T Cocoa Powder; 1 can 39 oz Bush's Best Black Beans rinsed well and drained; 1 Bottle 12 oz Dos Equis Ambar Split into 2 6 oz portions; 1 T True Lime Crystallized Lime, Garlic & Cilantro; 1 Packet .35 oz Swanson Beef Flavor Boost

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INGREDIENTS

1 Lb ground sirloin (90% lean)
1 Lb Stripling's Medium Pan Sausage
1 Pkg Carroll Shelby's Chili Mix
2 large Onions ; peeled and chopped
3 cans 14.5 oz Hunt's Fire Roasted Diced Tomatoes
2 cans 28 oz Furmano's Tomato Sauce
1 can 7 oz Old El Paso Chopped Green Chiles
3 T Red New Mexico Hatch Chili Powder
2 T Ground cumin
1 Heaping T Cocoa Powder
1 can 39 oz Bush's Best Black Beans ; rinsed well and drained
1 Bottle 12 oz Dos Equis Ambar ; Split into 2 6 oz portions
1 T True Lime Crystallized Lime, Garlic & Cilantro
1 Packet .35 oz Swanson Beef Flavor Boost

Servings

INSTRUCTIONS

Sauté the onions until translucent in a skillet. Add to the pot for the chili. Brown the meats together, breaking up and creating some crispy brown bits.

While browning the meat, in the pot, mix the diced tomatoes and next 4 ingredients plus 1/2 the Dos Equis, and heat on Medium heat. Stir in chili powder, cumin and Cocoa powder along with spice packets from the Chili Kit, except for the masa packet.

Keep stirring the meat until it is as crispy as you like. Sprinkle with the True Lime and drizzle the Flavor Boost when the meat is done and stir well to incorporate completely. Drain and add to the tomato mixture in the pot, stirring well.

Reduce heat to low, cover and simmer for about 1 hour. Whisk the masa into the remaining half of the Dos Equis and stir into the chili. Increase heat enough to simmer uncovered and cook another 15 minutes or until somewhat thickened.

Serve hot with cheese, onions, sour cream, corn chips, or any other toppings you love on great chili, and enjoy!

NOTES

Make sure the heat isn't too high. The sugars in the tomatoes will burn if it is. Trust me - I learned the hard way!

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Heidi's Chili

1 Lb ground sirloin (90% lean)
1 Lb Stripling's Medium Pan Sausage
1 Pkg Carroll Shelby's Chili Mix
2 large Onions peeled and chopped
3 cans 14.5 oz Hunt's Fire Roasted Diced Tomatoes
2 cans 28 oz Furmano's Tomato Sauce
1 can 7 oz Old El Paso Chopped Green Chiles
3 T Red New Mexico Hatch Chili Powder
2 T Ground cumin
1 Heaping T Cocoa Powder
1 can 39 oz Bush's Best Black Beans rinsed well and drained
1 Bottle 12 oz Dos Equis Ambar Split into 2 6 oz portions
1 T True Lime Crystallized Lime, Garlic & Cilantro
1 Packet .35 oz Swanson Beef Flavor Boost

Sauté the onions until translucent in a skillet. Add to the pot for the chili. Brown the meats together, breaking up and creating some crispy brown bits.

Serve hot with  cheese, onions, sour cream, corn chips, or any other toppings you love on great chili, and enjoy!

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Nutrition

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Serving Size: 1 Serving (135g)
Recipe Makes: 10 Servings

Calories: 18
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.8mg		0 %
Potassium 64.2mg		2 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 3.4g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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