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Calico Chili Recipe

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I developed this recipe myself when I was 16. It freezes well and almost tastes better the day after you make it. The variety of vegetables make it colorful to serve and give it the calico name.—Camille Gouldsborough, Grosse Isle, Manitoba.

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Calico Chili Recipe

Prep: 15 min., CooK: 25 min.

Yield: 10 Servings

15 25 40

Ingredients

1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup cooked rice
1 cup diced zucchini, optional
1 cup water
2 tablespoons cider vinegar
1 tablespoon dried parsley flakes
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/4 teaspoon each dried oregano, thyme and rosemary, crushed
Salt and pepper to taste

Directions

In a Dutch oven, cook the beef, green pepper, onion, celery and garlic over medium heat until no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened and heated through, stirring occasionally. Yield: 8-10 servings (10 cups).

Nutritional Facts 1 serving (1 cup) equals 229 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 456 mg sodium, 30 g carbohydrate, 7 g fiber, 16 g protein.

Originally published as Calico Chili in Country Ground Beef , p14

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Calico Chili

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Reviewed on Oct. 05, 2010 by nashvilledeb

Fantastic recipe that I make at the beginning of every Fall season. Even though it does contain chili powder, to me it is more like a soup or stew. The zucchini really adds great flavor and it does freeze well. You could add a side of French bread, but the stew itself is very filling.

Reviewed on Nov. 05, 2008 by coreena