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Three Pepper Chili
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    Three Pepper Chili

  • 1 tbsp olive oil
  • 1 red onion -- chopped
  • 1 jalapeno pepper -- minced
  • 1/2 orange bell pepper -- chopped
  • 1/2 green bell pepper -- chopped
  • 3 cloves garlic -- minced
  • 1 tbsp high quality chili powder
  • 2 tsp ground cumin
  • 2 tsp dried Mexican oregano --crumbled
  • 1 tsp sweet paprika
  • 3/4 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cardamom
  • 1 tbsp unsweetened cocoa powder
  • 1 pkg Morningstar Farms Recipe Crumbles -- * see note
  • 4 links sweet Italian sausage remove casings
  • 1 28 oz can crushed Italian tomatoes
  • 1/4 cup tequila
  • 1/2 12 oz bottle beer
  • 1/2 cup pitted black olives -- sliced
  • salt -- to taste
  • Heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 10 minutes.

    Stir in the jalapenos, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes, until veggies are a bit soft. Add all the seasonings and cocoa powder. Cook, stirring, 5 minutes longer. Remove from heat.

    While onion mixture is cooking, preheat a skillet over medium-high heat. Crumble up the sausage and add it to the pan. Cook, over medium-high heat, until sausage is no longer pink. This should take about 8 minutes. Add Recipe Crumbles. Cook for another minute just to heat the TVP through.

    Add the meat mixture to the onion mixture. Stir in the tomatoes, tequila, beer and olives. Season with salt. Simmer the chili, uncovered, over low heat for 1 hour.

    Serve, in deep bowls, with condiment bowls filled with sour cream, shredded cheese, chopped onions and chopped tomatoes.

    Chili is even better the next day.

    Makes 6-8 servings.

    NOTES : Risa's notes:
    * If you can't find Recipe Crumbles in your supermarket freezer section or health food store, sometimes in the produce section there are packages of Yves Ground Round or Lightlife Gimme Lean. If you don't want to go 1/2 veggie like this, use 1/2 lb of ground chuck.

    * If I make it again, I will drain off some of the fat from the sausage before adding it to the onion mixture. It came to the top a bit when serving it.

    * Great flavor though. Also, I would add more jalapeno or a different chile as it wasn't spicy enough and I had to add some hot sauce at the table.

    From: RisaG
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Mon, 24 Jun 2002

    *BACK TO RISAG*







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