When I included this in the food plan for the week, it wasn't for any reason other than it sounded really, really good to me. The recipe came from the Recipe Box section of my Cooking Club magazine and was submitted by Donna D'Amico.
The only things I changed was to replace the green bell pepper with red, remove about half the seeds from the chiles, and cut the onion from 2 to 1 since the second one of mine wasn't lookin' too good.
Black Bean and Corn Chili
2 lb. ground beef (85% lean)
1 large onion, chopped
4 ribs celery, chopped (1 1/2 cups)
4 medium garlic cloves, minced
2 (28-oz.) cans whole tomatoes
1 large red bell pepper, chopped
2 jalapeño chiles, half of seeds removed, minced
1/4 cup chili powder
2 teaspoons salt
2 teaspoons sugar
2 teaspoons steak sauce
1 (15-oz.) can kidney beans, drained, rinsed
1 (15-oz.) can black beans, drained, rinsed
1 cup frozen corn
Cook beef in large pot over medium heat 5 minutes or until mostly browned, stirring occasionally.
I opted to drain the beef mixture in a colander. If you do this, return it to the pot and proceed.
With kitchen shears, coarsely chop tomatoes in cans. Add to pot, along with bell pepper, chiles, chili powder, salt, sugar and steak sauce; bring to a boil.
Stir in beans and corn.
Increase heat to medium-high; bring to a boil.
Makes 14 cups of chili.
Rodney liked the chili too, but is concerned it will wreak havoc on his system due to the bell pepper and jalapenos. Nevermind all the cheese he put on his chili and what that will do for his lactose-intolerance.
This made enough for us to have for dinner and quite enough for me to take to work for lunch. I'll be freezing some of this chili so we'll see how it stands up to thawing and reheating.
Cost:
The only things I changed was to replace the green bell pepper with red, remove about half the seeds from the chiles, and cut the onion from 2 to 1 since the second one of mine wasn't lookin' too good.
Black Bean and Corn Chili
2 lb. ground beef (85% lean)
1 large onion, chopped
4 ribs celery, chopped (1 1/2 cups)
4 medium garlic cloves, minced
2 (28-oz.) cans whole tomatoes
1 large red bell pepper, chopped
2 jalapeño chiles, half of seeds removed, minced
1/4 cup chili powder
2 teaspoons salt
2 teaspoons sugar
2 teaspoons steak sauce
1 (15-oz.) can kidney beans, drained, rinsed
1 (15-oz.) can black beans, drained, rinsed
1 cup frozen corn
Cook beef in large pot over medium heat 5 minutes or until mostly browned, stirring occasionally.
Add onions, celery and garlic; cook until beef is no longer pink, stirring occasionally. Remove any excess drippings from pot.
I opted to drain the beef mixture in a colander. If you do this, return it to the pot and proceed.
With kitchen shears, coarsely chop tomatoes in cans. Add to pot, along with bell pepper, chiles, chili powder, salt, sugar and steak sauce; bring to a boil.
Reduce heat to medium-low; simmer, covered, 1 hour.
Stir in beans and corn.
Increase heat to medium-high; bring to a boil.
Reduce heat to medium; simmer, uncovered, 15 minutes or until hot and of desired consistency.
Makes 14 cups of chili.
Serve hot without cheese, or with, if you are so inclined.
Donna D'Amico hit this one out of the park -- I loved this chili! The flavor was great and nothing, not even the celery (which I usually only tolerate) or the jalapeno heat were too much. Next time I won't bother removing any of the jalapeno seeds as cooking time softens the bite. It did take a bit more time than the chili I usually make but so well worth it.
Rodney liked the chili too, but is concerned it will wreak havoc on his system due to the bell pepper and jalapenos. Nevermind all the cheese he put on his chili and what that will do for his lactose-intolerance.
This made enough for us to have for dinner and quite enough for me to take to work for lunch. I'll be freezing some of this chili so we'll see how it stands up to thawing and reheating.
Cost:
- ground beef: $5
- onion: $0.25
- celery: $0.25
- canned whole tomatoes: $1.98
- red bell pepper: $0.79
- jalapeno chiles: $0.11
- kidney beans: $0.89
- black beans: $0.89
- frozen corn: $0.60
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