Zelda's Spicey Chili--with or with out Beans
By
Zelda Hopkins
@Zelda51
1
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.
Rating:
★★★★★ 3 votes
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
How to Make Zelda's Spicey Chili--with or with out Beans
- 1In 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.
- 2In 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.
- 3Stir 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.
