Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. mild Italian sausage (ask your Hy-Vee meat dept. for coarse ground) | ||
| 1 lbs. ground chuck (ask your Hy-Vee meat dept. for coarse ground) | ||
| ½ c. medium-diced green pepper | ||
| ½ c. medium-diced sweet yellow onion | ||
| 1 ½ tsp. chopped garlic | ||
| 1 (14.5 oz) can Hy-Vee diced tomatoes | ||
| 1 (29 oz) can Hy-Vee tomato sauce | ||
| 1 (15 oz) can Hy-Vee tomato sauce | ||
| ¾ c. Hy-Vee tomato paste | ||
| 8 oz. freshly brewed dark roast coffee | ||
| 1 (15 oz) can Hy-Vee dark red kidney beans, rinsed and drained | ||
| 1 c. Hy-Vee chili beans | ||
| 2 tbsp. plus 3/4 tsp Hy-Vee chili powder | ||
| 2 tbsp. plus 3/4 tsp ground cumin | ||
| 1 tbsp. packed Hy-Vee brown sugar | ||
| ¾ tsp. Hy-Vee oregano | ||
| ¾ tsp. marjoram | ||
| ¾ tsp. medium-grind black pepper | ||
| ¾ tsp. garlic powder |
Directions
- Over medium heat, brown Italian sausage and ground chuck. Do not drain. When meat is done, increase heat to medium-high; add green pepper, onion and garlic. Sauté for 4 minutes.
- Remove meat and vegetables from pan and put into a 4-quart crock pot. Add the rest of the ingredients to the crock pot. Set crock pot temperature to LOW and let simmer for 4 to 6 hours.
- If desired, garnish servings with fresh chopped green onion tops, sour cream and cheddar cheese; serve with Kitchen Fresh Tortilla Chips.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 30mg
- Sodium: 770mg
- Total Carbohydrates: 21g
- Protein: 14g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 25%
0%
Iron 20%
0%
Calcium 4%
Recipe Source:
Chef Swany, Hy-Vee Seasons Fall 2007.