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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (227g) Recipe makes 16 servings The following items or measurements are not included below: Pinto Beans and Chipotle Peppers in Zesty Santa Fe Sauce pinto beans and chili peppers onions and garlic in zesty tomato sauce |
||
| Calories 177 | ||
| Calories from Fat 92 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.3g | 15% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.5g | ||
| Cholesterol 38mg | 12% | |
| Sodium 351mg | 14% | |
| Potassium 357mg | 10% | |
| Total Carbohydrate 6.4g | 2% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 0.8g | ||
| Protein 11.5g | 23% | |
My Neighbor Renee's Perfect Chili!
By: Liza at Recipezaar
Oct 1, 2008
There are a bajillion chili recipes on here, but this is my fave. My neighbor Renee, a Midwestern gal, made this for Halloween a few years ago and i fell in love. Didn't know I loved chili so much! Posted at the request of another great gal...ncmysteryshopper! Update 10/7: ncmysteryshopper had some difficulty finding some of these specialized pinto beans so she created a similar chili with the same flavors, but without the fancy beans. For those of you in a non-pinto friendly area, you can give her Sexy, Spicy Chili for the Gourmet Cowgirl - Wstrn North Carolina a try-looks yummy too!!
SERVES 16 -20 , 1 big batch
Ingredients
- 2 lbs ground beef or ground turkey
- 4 (11 ounce) cans fire roasted diced tomatoes and green chilies
- 2 (16 ounce) cans Pinto Beans and Chipotle Peppers in Zesty Santa Fe Sauce
- 2 (16 ounce) cans pinto beans and chili peppers onions and garlic in zesty tomato sauce
- 2 tablespoons extra-virgin olive oil
- 1 1/2-2 yellow onions, diced
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 2 garlic cloves
- salt and pepper, to taste
- crushed red pepper flakes, to taste
- cayenne pepper, to taste
- chili powder, to taste
- 2 glasses red wine, 1 for you, 1 for a friend
Toppings
- chopped green onion
- shredded monterey jack cheese or cheddar cheese
- sour cream
Directions
1
Brown meat in skillet and then meanwhile heat up a dutch oven.2
In dutch oven, saute onion and peppers in olive oil til softened, about 5 minutes.3
Add garlic and cans of tomatoes, cook for about 5 minutes.4
Add cans of beans to tomato mixture and when meat is done browning, add as well.5
Add salt, pepper, and other seasonings to taste.6
Simmer 2 hours before serving.7
This is great frozen in 4 serving portions to reheat later.8
Yummy with cornbread!
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Spot an error in this recipe?
Try these recipes on Food Network:
Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
Cornbread Topped Chili Con Carne
South of the Border Veggie Chili with Fixins
Browse similar recipes by category
- Course > Main Dish > Chili
- Main Ingredient > Meat
- Main Ingredient > Beans
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Ginny Sue
On Nov 1, 2009
Great chili! I made a half-batch of this; using one yellow bell pepper and half of a green bell pepper. I had no trouble finding the canned ingredients in my market. I decided to not add any of the optional ingredients until the chili was finished cooking to see how spicy it was; turned out the heat was just right and I didn't need to add any of the optional heat. I did double the amount of wine listed-just a personal preference!
From: Dreamgoddess
On Mar 7, 2009
This chili was delicious with the just the right amount of heat for us. I didn't add in the bell peppers because DH doesn't really like them. Otherwise followed the recipe and served with cornbread. It was an outstanding lunch. Call me very embarrased, but this is a very late review for the Elves Appreciation Cookathon in the Photo forum.
From: NcMysteryShopper
On Oct 5, 2008
There may be a bajillion chili recipes here on Zaar but I have yet to find one that was this freaking OUTSTANDING! This chili is the best chili I have ever put in my mouth. The different levels of heat were perfectly balanced. I did have trouble finding a few of the ingredients though, but found suitable substitutions. I will never make boring chili again. You are my hero!
From: Recipe Maven
On Aug 1, 2009
Since it's never too hot for chili at my house, this one sure tickled our fancy! My DH and I both had seconds. With cornbread on the side it was excellent!
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