Southwestern Chili

Yield: 11 (1-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 51%
  • Fat: 17.3g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 19.9g
  • Carbohydrate: 19.5g
  • Fiber: 0.0g
  • Cholesterol: 54mg
  • Iron: 0.0mg
  • Sodium: 953mg
  • Calcium: 0.0mg


  • 1 pound mild pork sausage
  • 1 pound ground chuck
  • 2 cups chopped onion
  • 1 cup chopped green pepper
  • 3 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 cup canned ready-to-serve beef broth
  • 1 cup water
  • 1 cup commercial chunky salsa
  • 2 tablespoons chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (15-ounce) cans red kidney beans, drained
  • 1 (1-ounce) square unsweetened chocolate, grated
  • Shredded Cheddar cheese (optional)
  • Sour cream (optional)
  • Chopped green onions (optional)
  • Sliced ripe olives (optional)
  • Commercial chunky salsa (optional)


  1. Combine first 5 ingredients in a large Dutch oven. Cook over medium heat until meat is done and vegetables are tender, stirring until meat crumbles. Drain well, and return to pan. Add tomato sauce and next 7 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in beans and grated chocolate; cook, uncovered, an additional 5 minutes.
  2. Spoon chili into individual serving bowls. If desired, top with cheese, sour cream, green onions, olives, and salsa.
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