A Chili Without a Name
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Ingredients:2 Cups Broth/Boullion - Chicken, Beef, or Vegetable1 Large Onion1 Large Sweet Potato – Peeled and Diced3 Baby Red Potatoes – Peeled and Diced2 Bell Peppers – Seeded and Diced1 Medium Jalapeno – Seeded and Minced 3 Roma Tomatoes – Seeded and Diced2 lbs Ground Beef (Or other favorite ground meat)1 Can Black Beans1 Can Kidney Beans1 Can Whole Kernel Corn3 Cans Tomato Sauce½ tsp Garlic Powder¼ tsp CuminSalt and Pepper to taste
1. Get your broth in a pot over medium-high heat.
*NOTE* If you have a juicer, I think it's way better to juice the onion first, put the juice in with the broth, and put the onion pulp in with the beef when you brown it. Otherwise, just dice up your onion, and put it in the pan with the ground beef.
2. While the broth is heating, peel and dice sweet potatoes and baby red potatoes. They will take the longest to soften, so get those in first. They won't be finished until you are done browning the beef.
3. Seed and dice bell peppers, seed and mince jalapeno, seed and dice tomatoes, and add all of them to the broth. Let the broth reduce. (boil down)
4. If you haven't already, put your onion pulp/diced onions in a large pan over medium heat, and add ground meat.
5. When the meat is just about browned, drain excess grease from pan. Now, drain the beans and corn, add them to the beef. Bring the heat down to Medium-Low, and let the meat simmer with the beans and corn to absorb all the flavors.
6. By now, most of the broth should have reduced. It should look more like stew than like soup. Check the sweet potatoes. If they are pretty soft, but not mush, it is ready for the beef to be added to the pot. If not, let the broth reduce some more, turn the heat for the beef down to low, and cover to make sure the beef stays moist and doesn't lose flavor.
7. Add the tomato sauce, cumin, garlic, salt, and pepper last. Turn the heat down to low, and let it simmer for at least 15-20 minutes, stirring occasionally.
8. Serve with your favorite toppings and sides.
Serving Size: Serves a large crockpot- About 16 One Cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JAIMIE.HANLY.
*NOTE* If you have a juicer, I think it's way better to juice the onion first, put the juice in with the broth, and put the onion pulp in with the beef when you brown it. Otherwise, just dice up your onion, and put it in the pan with the ground beef.
2. While the broth is heating, peel and dice sweet potatoes and baby red potatoes. They will take the longest to soften, so get those in first. They won't be finished until you are done browning the beef.
3. Seed and dice bell peppers, seed and mince jalapeno, seed and dice tomatoes, and add all of them to the broth. Let the broth reduce. (boil down)
4. If you haven't already, put your onion pulp/diced onions in a large pan over medium heat, and add ground meat.
5. When the meat is just about browned, drain excess grease from pan. Now, drain the beans and corn, add them to the beef. Bring the heat down to Medium-Low, and let the meat simmer with the beans and corn to absorb all the flavors.
6. By now, most of the broth should have reduced. It should look more like stew than like soup. Check the sweet potatoes. If they are pretty soft, but not mush, it is ready for the beef to be added to the pot. If not, let the broth reduce some more, turn the heat for the beef down to low, and cover to make sure the beef stays moist and doesn't lose flavor.
7. Add the tomato sauce, cumin, garlic, salt, and pepper last. Turn the heat down to low, and let it simmer for at least 15-20 minutes, stirring occasionally.
8. Serve with your favorite toppings and sides.
Serving Size: Serves a large crockpot- About 16 One Cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JAIMIE.HANLY.
Nutritional Info Amount Per Serving
- Calories: 243.6
- Total Fat: 6.5 g
- Cholesterol: 35.3 mg
- Sodium: 528.9 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 7.6 g
- Protein: 18.7 g
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