FOUR-STAR CHILI

FOUR-STAR CHILI



1-1/2 lbs. ground beef
2 large green peppers, diced
1 medium onion, diced
4 garlic cloves, minced
1 can (28-0z.) crushed tomatoes
1 can (15-1/2-oz.) great northern beans, rinsed and drained
1 can (14-1/2-oz.) chicken broth
1 medium carrot, chopped
1 celery rib, chopped
2 jalapeno peppers, finely chopped
2-1/2 tsp. pepper blend*
1 tsp. paprika
½ tsp. crushed red pepper flakes
Hot cooked rice
Sour cream
Shredded Colby cheese

In a soup kettle or Dutch oven, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, beans broth, carrots, celery, jalapenos and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until thick and bubbly. Serve with rice, sour cream and cheese.

Yield: 18 servings.

* This recipe was tested with McCormick’s Hot Shot Black and Red pepper. As a substitute for the 2-1/2 teaspoons of pepper blend in Four-Star chili, combine 2 teaspoons coarsely ground pepper and ½ teaspoon cayenne pepper.