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Zippy Beef Chili

Name: Zippy Beef Chili
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 2 pounds lean ground beef (90% lean); 1 can (16 ounces) kidney beans, rinsed and drained; 2 cans (14-1/2 ounces each) diced tomatoes; 1 can (11-1/2 ounces) pork and beans; 2 large onions, chopped; 2 medium carrots, shredded; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 2 celery ribs, chopped; 1 cup water; 1/2 cup ketchup; 1 can (6 ounces) tomato paste; 2 jalapeno peppers, seeded and chopped; 3 tablespoons brown sugar; 4 garlic cloves, minced; 1 tablespoon dried oregano; 1 tablespoon chili powder; 1 teaspoon salt; 1 teaspoon crushed red pepper flakes; 1 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 6 hours

Makes

12 servings

Not only is this zesty chili chock-full of ground beef but it's also loaded with veggies. I put everything in the slow cooker, let it cook and then come home to a delicious, ready-to-eat meal. —Bonnie Chocallo, Wyoming, Pennsylvania

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Ingredients

2 pounds lean ground beef (90% lean)
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes
1 can (11-1/2 ounces) pork and beans
2 large onions, chopped
2 medium carrots, shredded
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
1 cup water
1/2 cup ketchup
1 can (6 ounces) tomato paste
2 jalapeno peppers, seeded and chopped
3 tablespoons brown sugar
4 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper

Directions

In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain.
Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 6-8 hours or until heated through.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 243 calories, 6g fat (2g saturated fat), 37mg cholesterol, 644mg sodium, 29g carbohydrate (15g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.