Fusion Chili

Fusion Chili


"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."

Ingredients 4 h 30 m {{adjustedServings}} servings 977 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 119

  1. 140 Ratings


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.


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


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