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