+ Reply to Thread
Results 1 to 4 of 4

Thread: Nalley Jalapeno Chili

  1. #1
    dhanisch Guest

    Default Nalley Jalapeno Chili

    Hey all,

    I've been trying for months now to replicate the taste of Nalley's Jalapeno Hot chili because I can't buy Nalley products here in Arizona.

    I was wondering if anyone has been able to nail down the recipe for that. I've probably made chili 15 different ways, but can't quite capture the flavor.

    Any ideas??



  2. #2
    Join Date
    Jun 2006
    Northern California

    Default Jalapeno chili recipe

    **** this got really good reviews as being excellent****

    4 tablespoons olive oil, divided
    1 lb lean ground beef
    3/4 lb italian sweet sausage, casing removed
    1 large onion, chopped
    1 large green bell pepper, chopped
    2 jalapeno chiles, seeded and finely chopped
    2 bay leaves
    6 cloves garlic, minced
    2 (28 ounce) cans crushed tomatoes in puree
    3 tablespoons chili powder
    2 tablespoons ground cumin
    2 tablespoons packed brown sugar
    2 teaspoons dried oregano
    2 teaspoons dried basil
    1 pinch cayenne
    2 tablespoons fresh lime juice
    hot pepper sauce
    grated monterey jack cheese
    chopped red onions
    sour cream

    Heat 2 T.
    oil in a large pot over high heat.
    Add beef and sausage; cook until brown, breaking up with spoon, about 8 minutes.
    Transfer meat mixture to bowl.
    Reduce heat to medium high.
    Add remaining oil to pot.
    Add onion, bell pepper, jalapenos and bay leaves.
    Cook until vegetables are soft, stirring frequently.
    Add garlic; sauté 1 minute.
    Return meat mixture to pot.
    Mix in tomatoes and next 7 ingredients.
    Simmer 45 minutes, stirring occasionally.
    Mix in lime juice.
    Season with salt.
    Serve chili in bowls, passing hot sauce, cheese, red onion and sour cream separately.

  3. #3
    fatkat Guest


    Welcome to CopyKat Dan ~ I have never heard of Nalley's so I did a Google. I see they are owned by Bird's Eye? Here is the description of their canned chili. Maybe someone can help you better.

    Jalapeño Hot Chili with Beans

    Some like it hot. Some like it really hot. And then some like it with real chunks of Jalapeno and green chili peppers. That’s why Nalley’s makes Jalapeno Hot Chili with Beans, for an extra hot, authentic western flavor that true chili lovers prefer.

  4. #4
    fatkat Guest

    Default From Epicurean.com (not my T&T)

    Mexican Chili

    1 pound hot italian sausages, cut into 1 inch lengths
    1 pound sweet italian sausages, cut into 1 inch lengths
    1/4 cup olive oil
    2 cups coarsely chopped onions
    6 cloves garlic minced
    2 pounds ground beef chuck
    2 green bell peppers, coarsely chopped
    2 red bell peppers, coarsely chopped
    6 fresh jalapeno peppers
    1 cup dry red wine
    1 cup chopped fresh parsley
    3 cans 35 oz each, italian plum tomatoes
    2 tablespoons tomato paste
    6 tablespoons chili powder
    3 tablespoons ground cumin
    2 tablespoons dried oregano
    1 tablespoon dried basil
    2 tablespoons salt
    1/2 tablespoon fennel seeds
    2 tablespoons freshly ground black pepper
    2 pounds ripe plum tomatoes grated Monterey Jack cheese, for garnish sour cream, for garnish sliced scallions, for garnish

    Place a large heavy skillet over medium heat, and saute the sausages until well browned. (If necessary, ad 1/4 cup water while brownin.) Transfer the sausages to paper towels to drain.

    Heat the oil in a deep, heavy, flameproof casserole over low heat. Add the onions and garlic, and cook until just wilted, 5 minutes.

    Raise the heat to medium, and crumble in the ground chuck. Cook, stirring frequently to break up the pieces, until the meat is well browned.

    Add the drained sausages, bell peppers, and jalapeno peppers to the casserole. Cook, stirring frequently, until the peppers are slightly wilted, 10 minutes. Remove the casserole from the heat, and stir in the drained tomatoes, wine, parsley, tomato paste, and all the hers and spices (do not add the fresh tomatoes). Return the casserole to medium heat, and cook slowly, stirring frequently, 10 minutes. Then add the fresh tomatoes and cook another 10 minutes.

+ Reply to Thread

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts