Looking for something to do with the left over juice from the jar of Candied Peppers you just sat and eat? This is a great way to use it up.
Chocolate is added to smooth out the flavors and create depth. It's a perfect compliment to the kick peppers and Mexican seasoning mix.
Serve with our Cheesy Jalapeño Cornbread Muffins (shown in photo) They are quick simple and a great addition to chili.
1/2 pound of lean ground beef
1/2 pound of lean ground pork ( hot sausage meat if preferred)
1/2 pound of strewing beef (optional)
3 Tablespoons of Purple Haven Mexican Seasoning Blend
Juice from 1 jar of Purple Haven candied peppers or candied Jalapeños and 1/3 cup of peppers can be used to spice this recipe even more.
1 cup of red kidney beans (washed and drained)
2 cups of diced tomatoes (canned or fresh)
1 500ml jar of Purple Haven Hot or Mild Chili
1 clove of garlic
1 small onion
1/3 cup semi sweet chocolate chips (can use dark chocolate)
Garnish with grated cheese and sour cream
In a large skillet over medium high heat, sauté the ground beef, pork and stewing beef for 5 to 10 minutes, or until browned. Transfer to a slow cooker.
Add 1 Tbsp of Mexican seasoning mix. Add cut onions and garlic clove to pot. Add 1 Tbsp of Mexican seasoning mix and juice from the jar of candied peppers and the 1/3 cup of Chocolate Chips
After 30 mins. Stir in the kidney beans, tomatoes and jar of Chili sauce into the pot and 1 Tbsp of Mexican seasoning mix and at this time you can add the extra peppers for a little more kick.
I drained the seeds out and removed the seeds from the rings. If you want the extra heat then pass this step.
Cook on high for 4 hours total
Garinsh with grated cheese and sour cream.
This made enough for 4 serving.
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