My typical recipe for chili calls for hauling out a half dozen spices from my cupboard but with the Sweet Heat spice mix, it's all there in one package. I kept adding to it as I went along, so be generous. I ended up using about 3-4 tbsp for a big pot of chili. I also turned to the Savory Blast mix instead of Italian seasoning for a nice added depth.
Sweet Heat Chili
1 lb bulk sausage (hot or mild)
1.5 pound boneless chuck steak, cut into 1-inch cubes (can also use leftover cooked pork or brisket from the freezer)
1 cup onion, chopped
1 cup green bell pepper diced
1 cup red bell pepper diced
1 jalapeno finely diced (remove seeds to reduce heat)
3 tablespoons Sweet Heat spice mix
3 cloves garlic, minced (or 3 tsp garlic powder)
14 oz.can black beans
14 oz can spicy chili beans
8 oz. can diced tomatoes (or 1 cup chopped fresh tomatoes)
14 oz. can beef broth
12 ounce can beer
6 ounce tomato paste
1 tbsp Savory Blast spice mix (or Italian seasoning)
1 tablespoon flour
Crumble sausage and cook until it has released some oil, turn up the heat and add steak, browning meat on all sides (if using leftover cooked pork or brisket from the freezer, add that later). Add onion and bell pepper; cook and stir 3 minutes. Sprinkle flour over vegetable mixture and cook 1-2 minutes.
Stir in spices and remaining ingredients. Bring to boil. Reduce heat and simmer 1 to 1 1/2 hours, stirring occasionally.
Adjust seasonings to taste. If it's not thick enough for you, mix 1 tbsp flour and water until smooth. Slowly stir into chili. Simmer 15 minutes or until desired thickness. Serve with shredded cheese, rice or chopped onion, if desired.