Real Recipes From Real Home Cooks ®

sweet and sassy chili

(1 rating)
Recipe by
Roger Shirley
Brentwood, TN

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.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For sweet and sassy chili

  • 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

  • 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)
  • 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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