Publisher Photo
Publisher Photo
This zesty chili is not only chock-full of ground beef, but it's also loaded with veggies. I put everything in the slow cooker, let it cook and then come home to a delicious, ready-to-eat meal.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 1 can (11-1/2 ounces) pork and beans
  • 2 large onions, chopped
  • 2 medium carrots, shredded
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 1 cup water
  • 1/2 cup ketchup
  • 1 can (6 ounces) tomato paste
  • 2 jalapeno peppers, seeded and chopped
  • 3 tablespoons brown sugar
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain.
Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 6-8 hours or until heated through. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zippy Beef Chili in Country Woman Christmas Annual 2009, p110

Nutritional Facts

1 cup: 243 calories, 6g fat (2g saturated fat), 37mg cholesterol, 644mg sodium, 29g carbohydrate (15g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

  • 2 pounds lean ground beef (90% lean)
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 1 can (11-1/2 ounces) pork and beans
  • 2 large onions, chopped
  • 2 medium carrots, shredded
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 1 cup water
  • 1/2 cup ketchup
  • 1 can (6 ounces) tomato paste
  • 2 jalapeno peppers, seeded and chopped
  • 3 tablespoons brown sugar
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper
  1. In a large skillet, cook beef over medium heat until no longer pink; drain.
  2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 6-8 hours or until heated through. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zippy Beef Chili in Country Woman Christmas Annual 2009, p110

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