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Sweet and Spicy Chili Recipe - Runner-Up for The Ideal Kitchen Chili Cook-Off


  • 1 large red onion, chopped
  • 4 whole canned jalapeno peppers, choppped
  • 1 each green and red bell pepper, seeds and membrane removed, chopped
  • 2  cloves garlic peeled, chopped, sauted in butter
  • 3 - 14 oz cans Del Monte original recipe stewed tomatoes
  • 3/4 cup low sodium V-8 juice
  • 1 cup burgundy or other red wine
  • 2 tablespoons sugar
  • 6 tablespoons vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon Tabasco
  • 1/4 tsp. each chili powder, celery salt, oregano, seasoned salt, salt
  • 1/8 tsp. each cayenne pepper, white pepper, garlic powder, onion salt, ground cumin, seasoned pepper
  • 3-3 1/2 lbs. lean ground beef or chuck
  • 2-14 oz. cans dark kidney beans

Temperature: ° F


Mix all ingredients except beef and kidney beans in large Emile Henry stewpot. Cook over med. low heat for 1 1/2 hours. Brown met, drain fat. Stir beef into the above mixture and cook for 30 mins. Stir in kidney beans and cook for another 30 mins. Taste and adjust seasonings. Let chili set for several hours or refrigerate overnight. Heat and serve. Even better the second day.

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