Chili Rick's (allrecipes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 (29 ounce) cans tomato sauce2 (28 ounce) cans peeled and diced tomatoes2 cups diced onion1 tablespoon Italian seasoning1 pound bacon, diced2 pounds spicy sausage3 pounds lean ground beef12 ounce hickory smoke barbeque sauce1/2 cup chili powder4 tsp ground cayenne3 (15.25 ounce) cans black and pinto beans, drained/rinsed2 (1 ounce) squares unsweetened chocolate, chopped
In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
In a large skillet over medium heat, cook bacon until crisp. Drain and stir into the pot.
In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
Stir the barbeque sauce, chili powder, and ground cayenne pepper into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.
Serving Size: 20 1 1/4-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user WITHSPIRIT.
In a large skillet over medium heat, cook bacon until crisp. Drain and stir into the pot.
In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
Stir the barbeque sauce, chili powder, and ground cayenne pepper into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.
Serving Size: 20 1 1/4-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user WITHSPIRIT.
Nutritional Info Amount Per Serving
- Calories: 445.8
- Total Fat: 28.9 g
- Cholesterol: 71.7 mg
- Sodium: 1,028.3 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 7.0 g
- Protein: 21.8 g
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