In a large stockpot, heat oil over medium-high heat. Add ground beef, onion, chili powder, and crushed red pepper. Cook until meat is browned and onion is tender; drain off excess liquid. Stir in peppers and cook an additional 2 to 3 minutes.
If you want a slight heat, seed the jalapeno peppers before cooking them. Most of the heat in the peppers is found in the seeds and the pulp.
Servings and Ingredients
|1 tbsp. Hy-Vee vegetable oil|
|1 lbs. 95% lean ground beef|
|1 c. red onion, chopped|
|3 tbsp. Hy-Vee chili powder|
|1 tsp. Hy-Vee crushed red pepper|
|3 jalapenos, diced, plus additional for garnish|
|½ c. green bell pepper, diced|
|2 c. Hy-Vee 33% reduced-sodium chicken broth|
|1 (15-oz.) can Hy-Vee no salt added kidney beans, drained and rinsed|
|1 (28-oz.) can crushed tomatoes|
|1 (14-oz.) can Hy-Vee no salt added diced tomatoes|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|Hy-Vee sour cream, for garnish|
|Hy-Vee shredded Cheddar cheese, for garnish|
Things To Grab
- Large stock pot with lid
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Add broth, beans, and tomatoes. Bring to boiling; reduce heat. Simmer, covered for 10 to 15 minutes stirring occasionally. Season with salt and pepper.
Divide chili between bowls and garnish with sour cream, cheddar cheese, and additional jalapenos, if desired.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 100mg
- Sodium: 940mg
- Total Carbohydrates: 43g
- Protein: 45g
From the week of December 6, 2017