A true fusion of 'Tex' and 'Mex' style chili. I've made this recipe dozens of times, and it is great. Each bite slowly delivers a sweet flavor followed by dry heat afterwards. It takes a while to prepare, but well worth it. You can use any type of beans you like, and try different dried chile varieties.

Recipe Summary

prep:
1 hr
cook:
3 hrs 30 mins
total:
4 hrs 30 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak chiles in water and vinegar in a small bowl for 30 minutes. Puree in a blender or food processor until very smooth, about 5 minutes; set aside.

    Advertisement
  • Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Remove meat from pan and set aside.

  • Heat 3 to 4 tablespoons of the meat drippings in a large pot over medium heat. Saute white onion, red onion, sweet onion, celery, carrots and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.

  • Stir in cooked meat, diced tomatoes, Worcestershire sauce and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil, then stir in blended chile mixture and honey. Carefully mix in kidney beans and pinto beans without breaking them. Cover and simmer for 3 hours. Stir and scrape the bottom every hour or so.

Nutrition Facts

978 calories; protein 43.2g 87% DV; carbohydrates 45.4g 15% DV; fat 67.7g 104% DV; cholesterol 182.7mg 61% DV; sodium 1734.9mg 69% DV. Full Nutrition
Advertisement

Reviews (141)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2003
CLAP CLAP CLAP Excellent!!!! I agree with the description. It is the perfect blend of Tex and Mex. I am a Texas girl living in California land of Baha Mexican cooking. Fish tacos are good, but I forgot how wonderful Texas tastes. A well thought out recipe. Excellent texture, taste and heat. I used 10 chipolte peppers in adobe sauce from a can. This saved the entire first step. I just used 10 not the whole can and it was perfect. I also added 2 extra cans of diced tomatoes. I prefer my chili a bit soupy since most thicken later. I only used 1 large yellow onion. I also added some red and green bell peppers I really felt like I was building a great tasting chili right from the get go. I loved the extra touch of carmalizing the tomato paste. Really added a nice layer of flavor. This is the best chili I have ever made. Read More
(108)

Most helpful critical review

Rating: 3 stars
01/27/2011
I did not enjoy the sweet taste that the honey gave the chili. I even used half of the honey that the recipe called for as per the suggestion of others. I also thought it took way too long to prepare. If I'm going to spend an hour and a half preparing a dish it had better knock my socks off. Read More
(17)
171 Ratings
  • 5 star values: 135
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/17/2003
CLAP CLAP CLAP Excellent!!!! I agree with the description. It is the perfect blend of Tex and Mex. I am a Texas girl living in California land of Baha Mexican cooking. Fish tacos are good, but I forgot how wonderful Texas tastes. A well thought out recipe. Excellent texture, taste and heat. I used 10 chipolte peppers in adobe sauce from a can. This saved the entire first step. I just used 10 not the whole can and it was perfect. I also added 2 extra cans of diced tomatoes. I prefer my chili a bit soupy since most thicken later. I only used 1 large yellow onion. I also added some red and green bell peppers I really felt like I was building a great tasting chili right from the get go. I loved the extra touch of carmalizing the tomato paste. Really added a nice layer of flavor. This is the best chili I have ever made. Read More
(108)
Rating: 5 stars
04/13/2006
I am so glad I was enticed to make this. It appeared to be time/work intensive but looked interesting - it is worth every bit of effort and fun to make as well. My chile has always been -well chili. This is CHILI. I've never used dried peppers before. No problem finding them but only 5 in a bag and with cost in mind I bought only one bag. That amount was actually perfect for my family. I used the internet to define how to make the ancho paste and then winged it because recipe does not clarify for neophite dried pepper users whether to put the liquid the peppers soaked in in the food processor along with the peppers to make the paste. I made quite a mess doing it too but that will go better next time now that I've done it once. I got 1 lb less italian sausage and when I got home from the grocery store discovered that I had picked up a pkg of hot and a pkg of mild which actually turned out to be excellent. I don't use a lot of sausage of any kind and was afraid it's flavor would overwhelm everything else it doesn't. I agree with others that 1/4 cup of honey is perfect. My husband said this is the best chili he's ever had. My daughter's fiance said he doesn't care for chili therefore doesn't eat it often but he liked this very much and says when I make it again not to change a thing. Lon you made me into a chili artist. Thanks Read More
(76)
Rating: 5 stars
10/06/2003
Awesome flavour and texture. Hot yet sweet. I used this in a family/friend chili cook-off and walked away with first place. Read More
(55)
Advertisement
Rating: 5 stars
07/19/2005
GREAT recipe! I did make a few changes based on my own tastes and at the suggestion of other reviewers. I cut the honey down to 1/4 cup I also substituted a cup of strong coffee and a bottle of dark beer (a porter) for the wine as I don't think wine has any business in something as earthy as chili and as the recipe was becoming a bit too thick. I also omitted a few veggies I didn't have handy. Will definitely make again! Read More
(35)
Rating: 5 stars
09/02/2007
I posted years ago that I had won a cook-off with this chili. Well since then I've won THREE more! Read More
(29)
Rating: 5 stars
10/06/2003
I recently made this chili and served it to 20 or so guests along with a few other chili options for those who did not eat pork or beef. Fusion Chili is well worth the effort! I was asked to print copies of the recipe for folks to take home. Make Fusion chili ahead of time refrigerate at least overnight then warm it up and serve (I used a Crock Pot). The blend of flavors is complex and slides from very sweet at first bite to a wonderful dry heat after a few moments. Chili doesn't get any better than this! Read More
(28)
Advertisement
Rating: 5 stars
02/16/2011
This is a great recipe!! I used this with variations below and won our first annual church chili cookoff! Adaptations: Instead of using dried ancho chilies I took the advice of another reviewer on here and used chipoltes is adobe sauce. I used about 5oz of a 7oz can. But you may want to start with half a can and see how you like the heat then add more of the can. I did still blend the chipoltes. Instead of wine I used beer. About 16 oz of a dark beer was used vs only 8oz of wine. I cut out a bit of the meat (about 3/4 lb) as it was pretty heavy meat. I added 2 tbsp cocoa powder I added full cup of honey vs half cup I added some water (1/2 cup) The recipe can be pretty hefty on thickness so I added some liquid (beer water etc and added some extra diced tomatoes). This adaptation turned out really well. Hope this helps! It had a nice warm sweet front taste with a dark beer warm heat on the back end. Excellent! Read More
(27)
Rating: 5 stars
02/03/2007
This chili was a huge hit at a chili cookoff. Of the 30 pots of chili mine was gone first. This recipe has taken first place in my list of favorites. Read More
(25)
Rating: 5 stars
10/27/2003
This is the best chili I have ever tasted. One of 17 entries in my office's Annual Chili Cook-off and got voted first place. Don't let the term "sweet" throw you. The sweet is very subtle and only one of the many layers of flavors. The "serves 12" recipe makes about 6 quarts. I made a half-recipe and added 2 (15 oz.) cans of diced tomatoes for a total of 4 quarts. Excellent recipe. Read More
(24)
Rating: 3 stars
01/27/2011
I did not enjoy the sweet taste that the honey gave the chili. I even used half of the honey that the recipe called for as per the suggestion of others. I also thought it took way too long to prepare. If I'm going to spend an hour and a half preparing a dish it had better knock my socks off. Read More
(17)
Advertisement