Gwyn's Favorite Chili
IntroductionA healthier version of my original chili receipe which used 2 to 3 pounds of regular ground beef and about half the beans and vegetables. This tastes just as good. I use ground vension when I have it. A healthier version of my original chili receipe which used 2 to 3 pounds of regular ground beef and about half the beans and vegetables. This tastes just as good. I use ground vension when I have it.
1 pound (16 oz.) beef (93/7), ground
1 can (15-ounce) Light Red Kidney Beans
1 can (15-ounce) Dark Red Kidney Beans
1 can (15-ounce) Black Beans
1 can (15-ounce) Pinto Beans
1 can (28-ounce) Tomatoes, Petite Diced
1 can (16-ounce) Tomato Sauce
1 can (28-ounce) Tomatoes Crushed
4 cups Onion, raw, chopped
4 cups, Sweet Peppers, raw, chopped
1 can (11.5-ounce) Spicy Hot V8 Vegetable Juice
6 cloves Garlic, finely chopped
1/2 cup Chili Powder
1/4 cup Cumin, ground
1/4 cup Flaxseed, ground, optional
I like to add one package of a chili seasoning mix like McCormicks or Frenchs to give it a little more flavor.
For a spicer chili, add some hot peppers like serrano, jalapeno, etc. in addition to the sweet peppers. Just make sure that you don't add too many.
Place a large stock pot onto stove and turn on to medium high heat. Add beef, stirring to break up pieces, cook until no longer pink. Add onions, peppers, and garlic, mix well into beef, continue to cook for 5 minutes, or until onions, peppers, and garlic are tender. Add chili powder and cumin, mix well.
Add petite diced tomatoes, tomato sauce, and crushed tomates, stir well. Add V8 juice and ground flaxseed, stir well. Add drained beans, stirring well. Cover pot, reduce heat and let simmer for 2 to 4 hours. Can eat before, but tastes better the longer it cooks.
Serving Size: Makes approximately 18 1-cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user GWYCYN.