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Four-Star Chili

Name: Four-Star Chili
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 18 servings (4-1/4 quarts).
Cuisine: North America, Mexican
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

1 review

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 1-3/4 hours

Makes

18 servings (4-1/4 quarts)

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

Four-Star Chili Recipe photo by Taste of Home

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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 stockpot, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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 with rice, sour cream and cheese.

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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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