Calico Chili Recipe
Calico Chili Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min., CooK: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min., CooK: 25 min.

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).
Originally published as Calico Chili in Country Ground Beef 1993, p14

Nutritional Facts

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

  • 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
  1. In a Dutch oven, cook the beef, green pepper, onion, celery and garlic over medium heat until no longer pink; drain.
  2. 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).
Originally published as Calico Chili in Country Ground Beef 1993, p14

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Reviews forCalico Chili

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nashvilledeb User ID: 1725389 43894
Reviewed Oct. 5, 2010

"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."

MY REVIEW
coreena User ID: 2563547 40869
Reviewed Nov. 5, 2008

"different has corn rice and zuc"

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