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Four-Star Chili Recipe

Four-Star Chili Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours YIELD:18 servings


  • 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 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.
  • 2. Serve with rice, sour cream and cheese. Yield: 18 servings (4-1/4 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe Note

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.

Nutritional Facts

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

Reviews for Four-Star Chili

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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."

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

"uses white beans served on rice"

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