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Red Lion Spicy Foods Logo Indian Summer Chili


3 lbs. ground beef
14 oz. water
1 14.5 oz. can beef broth
2 8 oz. can tomato sauce
1 14.5 oz. can diced tomatoes
1 boneless pork loin chop
1 Jalapeno chiles, stems removed and pierced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 40.5 oz. can light red kidney beans, drained
1 14.5 oz. can pinto beans, drained

5 TBSP. Red Lion Spicy Foods Zany powder, divided 4 tbs. & 1 tbs.
1 TBSP. onion powder
1 TBSP. Hungarian Hot paprika
1 1/2 TSP. Cayenne powder, divided 1 tsp. & 1/2 tsp.
1 packet Sazon Goya
1 beef bouillon cube
1 chicken bouillon cube
1 TBSP. Cumin
1 TBSP. garlic powder
1/2 TSP. brown sugar

Combine the spices as follows -
Dump 1 -
4 TBSP. Red Lion Spicy Foods Zany Chili Powder
Onion powder
Hungarian Hot paprika
1 TSP. Cayenne powder

Dump 2 -
1 TBSP. Red Lion Spicy Foods Zany Chili Powder
Garlic powder
1/2 TSP. Cayenne powder
Brown sugar
Sazon Goya

Heat a medium pot over medium-high heat. Add the ground beef, keeping it in large pieces. Cook
until browned, breaking into smaller pieces. Add the water, cover and boil for 20 minutes. Remove
from heat. Place a large coffee filter or paper towels in a strainer, place strainer over a large bowl.
Using a slotted spoon, remove meat from the pot and place in strainer. Pour liquid from pot into a gravy separator.
Wipe any grease residue from the pot. Return meat to the pot, and set heat to medium-high. Pour liquid from gravy
separator into the pot, do not pour off fat.

Pour strained liquid into the pot, bring to a boil and add the bell peppers, tomato sauce, beef broth, diced tomatoes,
beef bouillon, chicken bouillon and Dump 1. Boil for 1 minute. Add the pork chop and jalapeno. Reduce heat
and simmer, covered, for 60 minutes. Remove the pork chop and jalapenos, reserving the chile.

Bring to a boil, add Dump 2 and the beans. Boil for 1 minute, reduce heat and simmer, uncovered, for
30 minutes. Smash the reserved jalapenos through a strainer, and add the liquid to the pot.
Stir well and serve.

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