CAJOHNS BLAZING CHILI

2 lb. chopped beef (stew cut)

1 lb. ground spicy pork sausage

2 Tbsp. Oil

1/3 cup Hot Spots – Blaze Hot Sauce

2 16 oz. jars CaJohns Hot Picante Sauce

1 16 oz. can pinto beans – drained

1 16 oz. can dark red kidney beans – drained

1 4 oz. can chopped green chiles – drained

1 14 1/2 oz can chicken broth

1 tsp. Fire Dust

 

In a 4-quart saucepan, sauté onions and beef in oil over medium-high heat until beef is lightly browned. Stir in all remaining ingredients except parsley. Cover, bring to boil, reduce heat and simmer for 20 – 25 minutes.