7th Annual Chili Contest: Entry #5 – Spicy Chile Chili

It’s amazing to see a child’s language develop. There are times I look at my child with awe and think, “How did she learn what that word means?” and other times we are both frustrated with her inability to communicate what she wants to say in a way I can understand.

I’m not sure when she learned what “spicy” means but I do recall a tikka masala meal that we were sharing and she started to fan her tongue with her hand and began chugging water. SPICY.

Since that time, “spicy” has been used to describe foods that are temperature hot and minty…as well as spicy-spicy. (Then there are times that I serve her something that’s a bit spicy and I hear no rebuttal whatsoever. Complicated.)

While Shea is inconsistent with her like or dislike for all things spicy (and hot and/or minty), Mark LOVES spicy. More so than I, but we both like things on the spicy side. Do recall, he loves all things buffalo wing-y and will eat wing sauce until his forehead is covered in beads of sweat.

This chili can offer up a similar effect – it’s spicy-spicy! While the chipotles in adobo certainly contribute some heat, it’s the 8 ounces of diced jalapenos that pack the most punch. You must like spicy to like this recipe!

I was drawn to the use of sausage and ground beef, as well as butter beans! I don’t know that I’ve ever made a recipe with butter beans and that’s really a shame. Butter beans are an unsung hero and they were a fun addition to this hot-hot chile chili. Enjoy!

Spicy Chile Chili
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Serves: 6 servings (about 1½ cups each)
 

Ingredients
  • 1 large yellow onion, chopped
  • ½ lb 90% lean ground beef
  • ½ lb ground Italian sausage
  • 6 cloves garlic, minced
  • 1 (14 oz) can kidney beans, drained and rinsed
  • 1 (14 oz) can butter beans, drained and rinsed
  • ½ cup red wine
  • 1½ cups low-sodium beef broth
  • 2 (4 oz) cans diced jalapenos
  • 1 chipotle chile in adobo, finely chopped + 2 tsp of adobo sauce
  • 1 tsp cumin
  • ¼ tsp ancho chile powder
  • 1 tsp oregano
  • 1 (14 oz) can diced tomatoes and garlic

Instructions
  1. Cook onion in a dutch oven over medium heat until softened, about 5 minutes. Add ground beef, sausage, and garlic; cook until the meat is browned, about 5 minutes.
  2. Add remaining ingredients, increase heat to high, and stir well. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Serve hot.

Notes
Recipe created and submitted by Kathryn of Life with S & K

Nutrition Information
Serving size: 1½ cups Calories: 352 Fat: 13.2 Carbohydrates: 31.7 Sugar: 8.2 Sodium: 714 Fiber: 8.7 Protein: 23.8 Cholesterol: 20

Be well,