My big-batch chili will spice things up and keep you warm on a crisp winter day. Serve with a side of cornbread, or spoon over pasta for a change of pace. —Amy Hutchinson, Iowa Falls, Iowa
Total TimePrep: 45 min. Cook: 25 min.
Makes18 servings (7 quarts)
- 4 pounds lean ground beef (90% lean)
- 2 medium onions, finely chopped
- 2 medium green peppers, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 4 cans (16 ounces each) chili beans, undrained
- 4 cans (15 ounces each) tomato sauce
- 4 cans (10 ounces each) diced tomatoes and green chilies
- 4 cups tomato juice
- 3 tablespoons chili powder
- Shredded Colby-Monterey Jack cheese, optional
- In a stockpot, cook and crumble beef with onions and peppers in batches over medium heat until beef is no longer pink and vegetables are tender, 15-20 minutes; drain. Return beef mixture to pot.
- Stir in beans, tomato sauce, tomatoes, tomato juice and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, 25-30 minutes. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1-1/2 cups (calculated without cheese): 302 calories, 9g fat (4g saturated fat), 63mg cholesterol, 1187mg sodium, 31g carbohydrate (7g sugars, 8g fiber), 28g protein.
Originally published as Spice Up My Life Chili in Taste of Home Christmas Annual 2017
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