"My husband, Jeff, makes THE BEST chili," says Melissa Newman of Danville, Pennsylvania. This recipe is chock-full of healthy vegetables and just enough "heat" to warm you to your toes! TIP: Sometimes the Newmans substitute ground venison or a ground venison-ground beef mix for the ground beef.
- 1 pound lean ground beef (90% lean)
- 1 cup chopped onion
- 10 garlic cloves, minced
- 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
- 3 cans (14-1/2 ounces each) petite diced tomatoes, undrained
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (28 ounces) tomato sauce
- 1 can (12 ounces) tomato paste
- 1 cup water
- 1/2 cup light beer or nonalcoholic beer
- 3 tablespoons chili powder
- 1 teaspoon crushed red pepper flakes
- In a large saucepan or Dutch oven coated with cooking spray, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the peppers, celery and jalapenos. Cook and stir for 8 minutes or until vegetables are crisp-tender.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Yield: 10 servings (about 4-1/4 quarts).
Originally published as Spicy Hearty Chili in Light & Tasty October/November 2006, p6
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