Real Recipes From Real Home Cooks ®

zelda's spicey chili--with or with out beans

★★★★★ 3
a recipe by
Zelda Hopkins
Webb City, MO

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.

★★★★★ 3
serves Serves 6
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For zelda's spicey chili--with or with out beans

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

How To Make zelda's spicey chili--with or with out beans

  • 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.