Four-Star Chili Recipe

4.5 2 2
Four-Star Chili Recipe
Four-Star Chili Recipe photo by Taste of Home
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Four-Star Chili Recipe

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4.5 2 2
Publisher Photo
This spicy chili features traditional ingredients like ground beef, green peppers and tomatoes, but carrots and white beans, make it deliciously different. Serve it over rice for a hearty meal. - Frank Fenti, New York
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-3/4 hours
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-3/4 hours

Ingredients

  • 1-1/2 pounds ground beef
  • 2 large green peppers, diced
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 jalapeno peppers, finely chopped*
  • 2-1/2 teaspoons pepper blend*
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes
  • Hot cooked rice
  • Sour cream
  • Shredded Colby cheese

Directions

In a soup kettle or Dutch oven, cook beef green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, broth, carrot, celery, jalapenos and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until thick and bubbly. Serve over rice with sour cream and cheese. Yield: 18 servings (4-1/4 quarts).
This recipe was tested with McCormick's Hot Shot Black & Red Pepper. As a substitute for the 2-1/2 teaspoons of pepper blend in Four-Star Chili, combine 2 teaspoons coarsely ground pepper and 1/2 teaspoon cayenne pepper.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Four-Star Chili in Taste of Home Ground Beef Cookbook 1999, p128

Nutritional Facts

1 each: 106 calories, 4g fat (2g saturated fat), 19mg cholesterol, 273mg sodium, 10g carbohydrate (1g sugars, 3g fiber), 9g protein.

  • 1-1/2 pounds ground beef
  • 2 large green peppers, diced
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 jalapeno peppers, finely chopped*
  • 2-1/2 teaspoons pepper blend*
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes
  • Hot cooked rice
  • Sour cream
  • Shredded Colby cheese
  1. In a soup kettle or Dutch oven, cook beef green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, broth, carrot, celery, jalapenos and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until thick and bubbly. Serve over rice with sour cream and cheese. Yield: 18 servings (4-1/4 quarts).
This recipe was tested with McCormick's Hot Shot Black & Red Pepper. As a substitute for the 2-1/2 teaspoons of pepper blend in Four-Star Chili, combine 2 teaspoons coarsely ground pepper and 1/2 teaspoon cayenne pepper.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Four-Star Chili in Taste of Home Ground Beef Cookbook 1999, p128

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Isolda User ID: 2915263 28331
Reviewed Feb. 28, 2010

"Whooh! This chili has great punch with all the pepper and pepper flakes. The guys in my family love it."

MY REVIEW
coreena User ID: 2563547 28328
Reviewed Nov. 5, 2008

"uses white beans served on rice"

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