Fusion Chili Recipe - Allrecipes.com
Fusion Chili Recipe
  • READY IN 4+ hrs

Fusion Chili

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. In a small bowl, soak chiles in water and vinegar for 30 minutes. After soaking, puree in a blender or food processor until very smooth, about 5 minutes; set aside.
  2. 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. In a large pot, Heat 3 to 4 tablespoons of the meat drippings 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.
  3. Stir in cooked meat, 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 pinto beans without breaking them. Cover, and simmer for 3 hours. Stir and scrape the bottom every hour or so.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 3 hrs 30 mins
  • READY IN 4 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Jan 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.

 
Apr 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

 
Oct 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.

 
Jul 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 <smile> 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!

 
Sep 02, 2007

I posted years ago that I had won a cook-off with this chili. Well, since then, I've won THREE more!

 
Oct 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!

 
Feb 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.

 

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Nutrition

  • Calories
  • 977 kcal
  • 49%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 67.7 g
  • 104%
  • Fiber
  • 10.1 g
  • 41%
  • Protein
  • 43.2 g
  • 86%
  • Sodium
  • 1735 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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