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 votes5
Comments:
Serves:
Serves 6
Prep:
15 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
-
3 lbground chuck, cooked and drain
-
1 clong grain rice, cooked
-
3/4 tspcoarse sea salt
-
2 tspolive oil
-
4 mediumscallions, thinly sliced
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3 clovegarlic, minced
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1 tspcumin
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1 largejalapeno pepper, chopped finely
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1 largered bell pepper, diced
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1 mediumzucchini, cut in 1 inch pieces
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1 can(s)stewed tomatoes, 14 1/2 oz
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1 can(s)v--8 5 1/2 oz.
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1/3 cchopped fresh cilantro
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2 Tbspfresh lime juice
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1 tspchili powder
How to Make Zelda's Spicey Chili--with or with out Beans
- 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.
- 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.
- 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.
