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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Great chili full of veggies from Jeff Newman Could be a tad fiery to some! Ingredients:
1 lb lean ground beef |
1 cup chopped onion |
10 minced garlic cloves |
2 cups chopped green peppers |
1 1/2 cups chopped sweet red peppers |
1 1/2 cups chopped celery |
3 jalapeno peppers, seeded and chopped |
43 ounces diced tomatoes, undrained |
32 ounces kidney beans, rinsed and drained |
28 ounces tomato sauce |
12 ounces tomato paste |
1 cup water |
1/2 cup light beer |
3 tablespoons chili powder |
1 teaspoon crushed red pepper flakes |
Directions:
1. In a large saucepan coated with nonstick spray cook the beef, onion and garlic over medium heat until meat is no longer pink.
2. Drain off any fat.
3. Stir in the peppers, celery and jalapeños.
4. Cook and stir for 8 minutes or until veggies are crisp tender.
5. Stir in the remaining ingredients.
6. Bring to a boil.
7. Reduce heat, simmer uncovered for 1 hour, stirring occasionally.
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