Freezer Staples Recipes Weekenders

Sweet and Spicy Chili We’ve had a hard time finding a chili recipe that we like.  They are either too runny or too bland for us.  We also have a big aversion to the chili recipes with cinnamon in them.  Not sure why, chili just hasn’t really been our thing.  A few weeks ago as we entered the first week of Fall, my sister offered to bring over chili.  I agreed, but wasn’t thrilled for chili.  I was pleasantly surprised, we all really liked it!  So, on a beautiful Fall day, I set out to make my own version of this chili.

The strangest thing that I kept from her original recipe is 1/2 can of refried beans.  I’m guessing it serves to thicken and add texture. Whatever the reason, I used it and it is delicious!  Now onto the big debate over noodles vs. no noodles: I’ve had it both ways with this recipe and either is great.  So go ahead and customize with your favorite noodles and toppings!

Sweet and Spicy Chili
  1. 2 lbs lean ground beef (I like 90/10)
  2. 1 lb hot ground sausage
  3. 1 yellow onion, diced
  4. 1 green pepper, diced
  5. 2 medium carrots, diced
  6. 6 cloves of garlic, minced
  7. 2 15oz crushed tomatoes
  8. 1 15oz hot chili beans
  9. 24oz tomato juice
  10. 6oz tomato paste
  11. 1/2 can of refried beans
  12. 1/4 c chili powder
  13. 1/2 c brown sugar
  14. 2 T worchestershire sauce
  15. 1 T cumin
  16. 1 t garlic powder
  17. salt and pepper
  18. olive oil
  1. 1. Saute onion, pepper, carrot and minced garlic in olive oil over medium heat. Saute until veggies begin to soften, 5-8 minutes. Set aside.
  2. 2. Brown ground beef and sausage. Drain off excess fat.
  3. 3. Combine sauteed veggies, meat and all remaining ingredients into a crock pot.
  4. 4. Cook on low for 3-4 hours. Salt and pepper to taste.
Our Plate

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