Heat a large Dutch oven or pot over medium heat. Add ground venison, or beef, and onion. Cook until ground beef is no longer pink and onions are tender, about 5 to 8 minutes. Drain; return to heat.
Not a fan of beans in your chili? No problem! Give this bean-less chili a try.
Servings and Ingredients
|1 lbs.||lean ground beef|
|½||large red onion, choped|
|1||medium green bell pepper, seeded and chopped|
|1||medium red bell pepper, seeded and chopped|
|1||jalapeno, seeded and chopped|
|1||(14.5-oz.) can Hy-Vee no-salted diced tomatoes|
|2 tbsp.||molasses, or dark brown sugar|
|2 tbsp.||Hy-Vee chili powder|
|1 tbsp.||smoked paprika|
|1 tbsp.||Hy-Vee ground cumin|
|Hy-Vee sour cream|
|Fresh jalapeno, sliced|
|Hy-Vee red pepper flakes|
Things To Grab
- Dutch oven or large pot with lid
Add green and red bell peppers, jalapeno, diced tomatoes, crushed tomatoes, molasses, smoked paprika, chili powder, and cumin. Bring to a simmer. Cover and cook for 30 minutes or until heated through, stirring occasionally.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Remove chili from heat and season, to taste, with salt and pepper. If desired, serve with Cheddar cheese, red onion, and jalapenos.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 65mg
- Sodium: 330mg
- Total Carbohydrates: 22g
- Protein: 26g
From the week of February 20, 2019