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orange heath bar chili-annette's

(1 rating)
greeneyez avatar
Recipe by
Annette W.
@greeneyez
Lincoln, NE

Yes you read that right. Orange Heath Bar chili and it is AMAZING! For all of you sweet, salty and savory lovers out there, this is your recipe. I have won 2 chili cook-offs with this recipe as well as a former co-worker who made it for a chili cook-off for a church function. People tend to raise an eyebrow at this one but just give it a try, you won't be sorry you did. It's one of my creations I'm most proud of. Cinnamon rolls ALWAYS accompany chili here in the Midwest, but for this recipe, Orange rolls are the perfect pairing. Recipe and photo are my own.

►
(1 rating)
method Stove Top

Ingredients For orange heath bar chili-annette's

  • 4 lb
    ground beef or turkey
  • 4 pkg
    french's chili-o, original seasoning mix
  • 3 pkg
    heath milk chocolate baking bits (found in baking isle with choc chips)
  • 3
    large oranges
  • 2
    large onion, chopped
  • 2 can
    kidney beans, drained
  • 2 can
    black beans, drained
  • 2 can
    chili beans
  • 2 -28oz. can
    diced tomatoes
  • 2 -28oz. can
    crushed tomatoes
  • 1 -15oz. can
    tomato sauce
  • 1 -28oz. can
    water
  • 2 lg
    jalapeno peppers, cleaned and diced
  • 1 Tbsp
    garlic salt
  • 1/2-1 Tbsp
    black pepper

How To Make orange heath bar chili-annette's

  • 1
    In a large stock pot brown ground beef or turkey with onions, jalapenos, garlic salt and pepper. When almost done, add the 4 Chili-O seasoning packets and the can of water. Let the mixtures reduce slightly while ground beef finishes browning.
  • 2
    Pour in the drained kidney beans, drained black beans and all of the contents of the chili beans, along with the tomatoes and tomato sauce. Stir well. Bring to a slow boil.
  • 3
    Cut oranges in half. Using a citrus press or reamer, expel juice from oranges into the chili and stir. Drop 4 of the orange halves into chili and discard the remaining 2.
  • 4
    Allow the chili to simmer and cook for about 30 minutes and then add 2 packages of the Heath-bar pieces. Stir them into the chili well so they have an opportunity to melt throughout. Continue to low simmer your chili for another 30 minutes on up to a couple hours. The longer the chili cooks, the more the flavors have to meld. It gets better and better over time. It is even more fabulous the next day.
  • 5
    At this point you can also transfer your chili to a Crockpot and allow it to cook on low for several hours.
  • 6
    When ready to serve, use 1-2 tablespoons of Heath-bar pieces to top each bowl of chili from the remaining 3rd bag. You can also garnish with extra orange slices. Enjoy!
  • 7
    Discard the orange halves before storing your chili. This freezes well. It's also not a chili that requires crackers because of the unique sweet, toffee, citrus flavors. In the Midwest we serve cinnamon rolls (in fact we dunk them in our chili) with our chili but with this recipe, orange rolls are a GREAT pairing.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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