Spicy Hearty Chili

Name: Spicy Hearty Chili
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 10 servings (about 4-1/4 quarts).
Ingredients: 1 pound lean ground beef (90% lean); 1 cup chopped onion; 10 garlic cloves, minced; 2 cups chopped green peppers; 1-1/2 cups chopped sweet red peppers; 1-1/2 cups chopped celery; 3 jalapeno peppers, seeded and chopped; 3 cans (14-1/2 ounces each) petite diced tomatoes, undrained; 2 cans (16 ounces each) kidney beans, rinsed and drained; 1 can (28 ounces) tomato sauce; 1 can (12 ounces) tomato paste; 1 cup water; 1/2 cup light beer or nonalcoholic beer; 3 tablespoons chili powder; 1 teaspoon crushed red pepper flakes

"My husband, Jeff, makes THE BEST chili," says Melissa Newman of Danville, Pennsylvania. This recipe is chock-full of healthy vegetables and just enough "heat" to warm you to your toes! TIP: Sometimes the Newmans substitute ground venison or a ground venison-ground beef mix for the ground beef.

Ingredients

1 pound lean ground beef (90% lean)
1 cup chopped onion
10 garlic cloves, minced
2 cups chopped green peppers
1-1/2 cups chopped sweet red peppers
1-1/2 cups chopped celery
3 jalapeno peppers, seeded and chopped
3 cans (14-1/2 ounces each) petite diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) tomato sauce
1 can (12 ounces) tomato paste
1 cup water
1/2 cup light beer or nonalcoholic beer
3 tablespoons chili powder
1 teaspoon crushed red pepper flakes

Directions

In a large saucepan or Dutch oven coated with cooking spray, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the peppers, celery and jalapenos. Cook and stir for 8 minutes or until vegetables are crisp-tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

Editor's Note

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

Nutrition Facts

1-3/4 cups: 261 calories, 4g fat (1g saturated fat), 22mg cholesterol, 764mg sodium, 39g carbohydrate (14g sugars, 12g fiber), 19g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1 starch.

Originally published as Jeff's Chili in Light & Tasty October/November 2006

Reviews

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barbhall1756

Oct 24, 2010

I have a chili recipe that I have used for years and this one is a close second. My husband puts hot sauce on almost everything so this has the zing he likes. I cut back on the jalapeno pepper...1 instead of 3...and it was plenty hot enough, even for him. He told me he couldn't imagine what 3 would taste like!!! So beware if you use 3 jalapenos!!!!
mbgumydr1

May 17, 2010

I like this recipe (and I've tried a lot of recipes), but i did change some things; I added 1-2 tsp of sugar and substitute 1.5 cups salsa (whatever spice level you like) for the jalapeno peppers, just because my kids don't like food too hot.
ndb110

Nov 21, 2009

I have tried better chili recipes. This one was not bad, but not good enough to make again. It could be improved with more spice, maybe a little sweetness.