Zelda's Spicey Chili--with or with out Beans

Zelda Hopkins

By
@Zelda51

In the fall or winter there is always room for chili. I make it several times a year and this is my favorite way.I hope you like it as much as we do. Maybe rice sounds odd but its really good.


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Comments:

Serves:

Serves 6

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

3 lb
ground chuck, cooked and drain
1 c
long grain rice, cooked
3/4 tsp
coarse sea salt
2 tsp
olive oil
4 medium
scallions, thinly sliced
3 clove
garlic, minced
1 tsp
cumin
1 large
jalapeno pepper, chopped finely
1 large
red bell pepper, diced
1 medium
zucchini, cut in 1 inch pieces
1 can(s)
stewed tomatoes, 14 1/2 oz
1 can(s)
v--8 5 1/2 oz.
1/3 c
chopped fresh cilantro
2 Tbsp
fresh lime juice
1 tsp
chili powder

Directions Step-By-Step

1
In a medium saucepan, bring 2 1/4 cups of water to a boil.Add the rice and 1/4 tsp. of the salt, reduce to simmer.Cover and cook until the rice is tender, About 17 minutes. Set aside.
2
In a large sauce pan, heat the oil until hot but not smoking over medium- high heat. Add Ground Beef, Scallions, Garlic and Jalapeno.Cook, stirring occasionally, until the scallions and Hamburger is cooked. About 4 minutes. Add the bell pepper and zucchini and cook until crisp tender, about 5 minutes.
3
Stir in the stewed tomatoes, V-8 juice, cilantro, cumin, lime juice, chili powder, rice and the remaining 1/2 tsp. salt.
Cook, stirring occasionly, until the the chili is slightly thickened and the flavors are blended, about 7 minutes.about 7 minutes. I want you to know if you want beans in it you can.

About this Recipe

Course/Dish: Chili
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy