Yet Another Chili Idea
Ground beef chili is a versatile dish that can be customized to your liking. Get inspired with these tasty recipes that are perfect for any occasion.
Ingredients
- 1 tablespoon olive oil
- 2 medium yellow onions chopped
- 4-5 stalks of celery chopped
- 6 cloves of garlic minced
- 1 lb lean ground beef
- 3 small fresh red Jalapeno Peppers diced with seeds and ribs
- 3 large Bell peppers I used 2 red and 1 green chopped
- 1 large zucchini chopped
- 3 tablespoon chili powder
- 2 tablespoon ground cumin
- 1 15 oz can diced tomatoes
- 2 15 oz cans of kidney beans
- 1 6 oz can of tomato paste
- About 3 cups of finely chopped spinach
- Splash of tabasco to taste
Instructions
- In a large stock pot heat the oil over medium high heat. Sauté the onion, celery and garlic. Cook until the onion softens and browns.2 medium yellow onions chopped, 4-5 stalks of celery chopped, 6 cloves of garlic minced, 1 tablespoon olive oil
- I'm using 1 lb of lean beef but you could use turkey or any other lean ground meat you like. You could even skip the meat and just add a variety of beans. It all works. For this batch I used a 1 lbs package of Laura's Beef...2 15 oz cans of kidney beans, 1 lb lean ground beef
- Dice up the hot peppers. I had 3 from the farm but when I don't I just ground red pepper flakes. Add the peppers to the browning meat...3 small fresh red Jalapeno Peppers diced
- Chop the bell peppers, zucchini and add them along with the chili powder and cumin.3 large Bell peppers, 1 large zucchini chopped, 3 tablespoon chili powder, 2 tablespoon ground cumin
- Time for the cans. Add the can of diced tomatoes with one can of water and the can of tomato paste with 1 can of water. Now I had two different cans of kidney beans...1 15 oz can diced tomatoes, 1 6 oz can of tomato paste
- One with salt once without (can you tell I'm a no-name person. So I decided to add both with the liquid they are in. Normally I rinse them to reduce sodium but I haven't added any salt to this and I don't plan to so the sodium in one can should be enough.
- Now.. I could have been done just simmered it for a bit and been happy. But then I remembered the bag of frozen spinach I had from saving my dying bags of spinach...About 3 cups of finely chopped spinach
- I broke it up as best I could and added the whole bag.
- Taste test time! I decided it still need a small pinch of salt and a splash or two of tabasco. I used these two kinds...Splash of tabasco to taste
- At this point I brought it to a boil (little bubbles forming in the corners) and then simmered all day (about 6 hours) until I was ready to eat it.
- I then served it (to myself) with a sprinkle of fresh cilantro and shredded cheese on top. It was perfect!
Nutrition
Calories: 516kcalCarbohydrates: 65gProtein: 43gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 70mgSodium: 806mgPotassium: 2589mgFiber: 20gSugar: 20gVitamin A: 9124IUVitamin C: 221mgCalcium: 227mgIron: 14mg
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