I make a heat-free chili that my children LOVE. They enjoy all of the flavors of chili, but have never enjoyed the heat.
1 pound dry pinto beans -OR- 1 large can chili beans, kidney beans, or pinto beans
1 pound ground beef or ground venison
1 large onion
1 green pepper
1 TBS chili powder
2 tsp Kosher or sea salt
1 tsp fresh ground black pepper
2 tsp garlic powder
2 can stewed tomatoes (I use 2 pint home-canned tomatoes)
2 small cans tomato sauce
large 5-6 quart dutch oven or pot with a lid
chop 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 onion, green pepper, and spices. Cook until onion is tender. Add the beans (if using the dried beans, include about 2 cups of the water you cooked them in – if the 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.
|High in dietary fiber
High in phosphorus
High in potassium
High in selenium
High in thiamin
High in vitamin B6
High in vitamin C
High in zinc
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 Anneheim chili or jalepeno would add a little heat. About half a tsp of ground red pepper would add some more. Just play with the peppers and see what works for you.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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