National Chili Day
In honor on National Chili Day today I researched a new chili recipe. This one looks pretty darn good and it is good for you. I am making a boat load so we can eat it all the while it continues to snow.
NATIONAL CHILI DAY CHILI
3 pounds of ground meat, cook and drained
1tbsp extra virgin olive oil
1Chile Peppers, jalapeno, whole , seeded and finely chopped
1/2cup fresh chopped onion
1 1/3cup red bell peppers, sliced , diced
6tsp chili powder
1 1/2tsp paprika
1/4tsp garlic powder
3/4tsp ground red pepper (cayenne)
1/3cup SPLENDA® No Calorie Sweetener, granulated (Splenda)
3tsp cider vinegar
28oz canned crushed tomatoes
30oz Beans, black, canned , undrained
30oz Beans, kidney, dark red, canned , undrained
15oz canned cannellini beans , undrained
10oz Corn, yellow, sweet, kernels, frozen, 10oz package
1pinch salt (to taste)
Directions
1 Heat the olive oil in a large pot over medium heat
2 Sauté the jalapeno, onion, and bell peppers until the onions are translucent, about 5 to 8 minutes. Add meat and brown then drain fat off.
3 Add the remaining ingredients, and season to taste with salt.
4 Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
Additional Information
Multi-colored vegetables make this chili delicious and pretty! Great as a snack, or serve with cornbread for a great fall dinner.
This recipe makes enough for 16 hungry eaters! We plan to eat it for dinner tonight and then I will freeze the rest and eat it when Cassie and the kids come this weekend.
NATIONAL CHILI DAY CHILI
3 pounds of ground meat, cook and drained
1tbsp extra virgin olive oil
1Chile Peppers, jalapeno, whole , seeded and finely chopped
1/2cup fresh chopped onion
1 1/3cup red bell peppers, sliced , diced
6tsp chili powder
1 1/2tsp paprika
1/4tsp garlic powder
3/4tsp ground red pepper (cayenne)
1/3cup SPLENDA® No Calorie Sweetener, granulated (Splenda)
3tsp cider vinegar
28oz canned crushed tomatoes
30oz Beans, black, canned , undrained
30oz Beans, kidney, dark red, canned , undrained
15oz canned cannellini beans , undrained
10oz Corn, yellow, sweet, kernels, frozen, 10oz package
1pinch salt (to taste)
Directions
1 Heat the olive oil in a large pot over medium heat
2 Sauté the jalapeno, onion, and bell peppers until the onions are translucent, about 5 to 8 minutes. Add meat and brown then drain fat off.
3 Add the remaining ingredients, and season to taste with salt.
4 Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
Additional Information
Multi-colored vegetables make this chili delicious and pretty! Great as a snack, or serve with cornbread for a great fall dinner.
This recipe makes enough for 16 hungry eaters! We plan to eat it for dinner tonight and then I will freeze the rest and eat it when Cassie and the kids come this weekend.
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