I have tried several chili recipes and this one tops them all. I grew up with a mom who never experimented with different spices and our food was always bland. This recipe is definitely not bland and I think if you give it a try you will agree.
Provided by Stacey E.
Categories Low Cholesterol
Time 7h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- You can make this in a crockpot or Dutch oven. If using a crock pot you can brown ground beef in a frying pan instead of the Dutch oven.
- in large Dutch oven cook ground beef until no longer pink. Drain but don't wipe out pan, set aside.
- Pour olive oil into pan, add onion, green pepper, garlic, jalapeño peppers, and parsley. Cook over medium high heat, stirring occasionally until onions become transparent ( about 5 minutes.) Remove from heat and add chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined. .
- If cooking chili in a Dutch oven or crockpot, add meat and veggie mixture into the pan or crockpot. Add kidney beans, tomato sauce, diced tomatoes and tomato juice. Stir until combined. .
- If cooking on the stove top bring to a boil and then dial back the temperature to a simmer. Cook for two hours uncovered. I cook mine all day on the stove covered ( but I am home all day to watch it) and then uncovered for the last 2-3 hours so the chili can thicken. If cooking in the crockpot just turn it on low and let it cook for 7-8 hours. .
- Serve with shredded cheese and sour cream if desired.
Nutrition Facts : Calories 355.4, Fat 16.9, SaturatedFat 5.2, Cholesterol 51.4, Sodium 771.6, Carbohydrate 30.1, Fiber 8.7, Sugar 8.7, Protein 23.2
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