Fusion Chili
Featured in Allrecipes Magazine

Fusion Chili

Made  times

"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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4 h 30 m servings 977 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 977 kcal
  • 49%
  • Fat:
  • 67.7 g
  • 104%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 43.2 g
  • 86%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1735 mg
  • 69%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 143 Ratings

Most helpful positive review

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,...

Most helpful critical review

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 p...

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Least positive

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,...

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, c...

Awesome flavour and texture. Hot yet sweet. I used this in a family/friend chili cook-off and walked away with first place.

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 ...

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

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 pr...

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.

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 revi...

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 a...

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