sweet and sassy chili

Name: Sweet and Sassy Chili
Prep time: 20 min
Cook time: 30 min
Ingredients: - pound or so of ground beef; - one large onion; - 2 15-oz cans of chili hot beans; - 2 15-oz cans of “chili ready” diced tomatoes; - 1 10-oz can of rotel “chili fixin’s”; - cup or so of water; - 2 tbs vinegar; - 1 tbs worcestershire sauce; - 2 tsp of chili powder; - ¼ tsp of ground red pepper (add more for heat); - 1 tsp of salt (or more, to taste); - ¼ cup sorghum syrup (not molasses); - jalapeño peppers (optional)

(1 RATING)

26 Pinches

Roger Shirley

Brentwood, TN

Updated on Jun 1, 2011

I ran across this recipe and added a few things to it. As noted below, it's important to use sorghum syrup and not molasses; but if you can't find real sorghum, molasses would probably do.

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prep time 20 Min

cook time 30 Min

method ---

yield Several

Ingredients

- pound or so of ground beef
- one large onion
- 2 15-oz cans of chili hot beans
- 2 15-oz cans of “chili ready” diced tomatoes
- 1 10-oz can of rotel “chili fixin’s”
- cup or so of water
- 2 tbs vinegar
- 1 tbs worcestershire sauce
- 2 tsp of chili powder
- ¼ tsp of ground red pepper (add more for heat)
- 1 tsp of salt (or more, to taste)
- ¼ cup sorghum syrup (not molasses)
- jalapeño peppers (optional)

How To Make sweet and sassy chili

Step 1

Brown the beef, put in diced onions about halfway through, then reduce heat and cover In 4-cup Pyrex measuring cup, or whatever, put in the diced tomatoes and RoTel. Add water to make it 4 cups (one-quart). Or you can just eyeball it in the pot. Drain the beef/onions, pour into big pot Pour the tomato/RoTel/water mixture into pot Add beans, chili powder, red pepper, vinegar, Worcestershire sauce, salt. Stir. Bring to a boil. Pour in the syrup, stir, bring back to boil. Stir. Reduce heat to medium, stirring occasionally, for a few minutes. Reduce heat to warm, cover and simmer for a while, until tomatoes are consistency you like. (Optional: Add jalapeño peppers and pepper juice before simmering for extra kick, or add to individual servings. Add additional chili powder, red pepper, salt to taste)

Step 2

FOR BEST RESULTS Let it sit in pot off eye of stove until it reaches near room temperature. Seal and refrigerate overnight. Reheat next day and enjoy.
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