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Sweet and Spicy Chili

With talk of extremely low temperatures looming, my thoughts immediately turn to all things “Big Pot”! I think I’ll make a big pot of this chili for Friday Night Porch Party. What I like most about this recipe is the sweet taste of the brown sugar. It makes it just a little different than most chili recipes. I plan to serve ours alongside Fritos, sour cream, cheddar cheese, and jalapenos! What are you serving for your next FNPP?

Sweet and Spicy Chili


1 tablespoon butter

1 tablespoon olive oil

1 orange bell pepper, diced

2 sweet onions, chopped

3 tablespoons minced garlic

1 pound sausage

1 pound ground beef

1 pound sirloin, ground or cut into small bite size pieces

2 6-ounce cans tomato paste

2 15-ounce can tomato sauce

1 cup of water

1 16-ounce can of kidney beans

1 22-ounce can Bush's Grillin' Beans (Bourbon and Brown Sugar)

1 cup brown sugar

1 tablespoon red pepper flakes

1 teaspoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

2 tablespoons chili powder

1 teaspoon salt

1 teaspoon black pepper

Juice of one lime


In a large skillet, melt the butter with the olive oil. Add in the bell pepper, onions and garlic. Cook the vegetables until tender. Transfer vegetables to a large Dutch oven or heavy bottom soup pot. In a large skillet, brown the sausage, ground beef and sirloin. Drain off any fat before adding to the Dutch oven. Add remaining ingredients to the Dutch oven except for the lime. Bring the chili to a simmer and cook on low for a couple of hours stirring often to keep the chili from sticking. Lastly, stir in the lime juice and adjust seasonings to your liking with salt and pepper and maybe even a little more sugar. Serve alone or with the toppings of your choice.

FNPP Sweet and Spicy Chili
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