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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Great idea Hallee! I just need to find a recipe that wont have Ash eating around the beans! The littles LOVE them… Ash…. not so much…. so i’m going to try your recipe! ;)
If you use kidney beans, they’ll be big enough that it should be easy to dish up around them – lol. I hope they enjoy it!
We just had a bunch of ladies at church have babies: a set of twins and two sets of triplets, not to mention the singletons! Needless to say, there’s lots of oportunities to help them. Some of us have taken on cooking, and others are signing up on a “clean-up calendar” to handle light housework while mommies are recovering. Both of the moms that had triplets have a dairy sensitivity, so they’re getting lots and lots of spaghetti (grateful for the help, but spaghetti gets really old really quick). I made a big pot (using my 20 quart stockpot) and took it over in batches (with some of your French bread).
I don’t know who was more excited, the moms or their husbands: “That’s so sweet of you. *opens the lid* Oh wow! It’s not spaghetti!” / “Oh my gosh! It has meat!” *gives me a bear hug* (I found out that a lot of the spaghetti had been PLAIN and COLD, no butter, cheese, or sauce. I think one had an alfredo sauce … for guys that are VERY “meat and potatoes.” Poor fellas!)
My dad fell In love with this chili:)