Heat-Free Chili
I make a heat-free chili that my children LOVE. They enjoy all of the flavors of chili, but have never enjoyed the heat.
Ingredients
Method
- Dice the onion and chop the green pepper.
- If using dried beans, cook them according to the package directions.
- In your pot, over medium-high heat, brown the beef or venison. (You may need to add a little olive oil to the pan to cook the venison.) If there is a lot of fat in the bottom of the pan after browning the meat, drain it. (A little fat won’t hurt and will add flavor.)
- Add the onion, green pepper, and spices. Cook until the onion is tender.
- Add the beans (if using the dried beans, include about 2 cups of the water you cooked them in; if using canned beans, don’t drain) and the rest of the ingredients.
- Bring to a boil, then turn the heat to low and put the lid on. Cook for a few hours, stirring every so often. The longer this cooks, the more the flavors mingle.
Nutrition
Notes
You can serve over rice or spaghetti to increase the serving capacity. I like to shred cheddar cheese and sprinkle it on top of each bowl.
If you want to add some hot peppers, one finely chopped Anaheim chili or jalapeno would add a little heat. About half a teaspoon of ground red pepper would add some more. Just play with the peppers and see what works for you.
You’ll need a large 5 to 6 quart Dutch oven or pot with a lid.
High in dietary fiber, phosphorus, potassium, selenium, thiamin, vitamin B6, vitamin C, and zinc.
Thanks for hosting me on your blog, Hallee!