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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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This spicy chili features traditional ingredients like ground beef, green peppers and tomatoes, but carrots and white beans, make it deliciously different. Serve it over rice for a hearty meal. - Frank Fenti, New York Ingredients:
1-1/2 pounds ground beef |
2 large green peppers, diced |
1 medium onion, diced |
4 garlic cloves, minced |
1 can (28 ounces) crushed tomatoes |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (14-1/2 ounces) chicken broth |
1 medium carrot, chopped |
1 celery rib, chopped |
2 jalapeno peppers, finely chopped |
2-1/2 teaspoons pepper blend |
1 teaspoon paprika |
1/2 teaspoon crushed red pepper flakes |
hot cooked rice |
sour cream |
shredded colby cheese |
Directions:
1. In a stockpot, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, beans, broth, carrot, celery, jalapenos and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until thick and bubbly.
2. Serve with rice, sour cream and cheese. Yield: 18 servings (4-1/4 quarts).
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