Ingredients: |
Ingredients: 1 lb lean ground beef or turkey, but the recipe says you can use chicken breast as a sub if you're not into red meat or 2 lb boneless, skinless chicken breasts
1 T extra virgin olive oil
2 large carrots
3 large celery stalks
1 red bell pepper, seeded
5 cloves garlic
5 T chili powder
2 T ground cumin
1 T paprika
½ c Frank’s Red Hot
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can chili beans in sauce (I used Bush’s brand which comes in mild, medium or hot. Do NOT drain)
Salt & black pepper to taste
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Directions: |
Directions:Brown ground beef or turkey, or, if using chicken, place breasts in a food processor and run to grind chicken. Heat oil in a large pot to medium-high and add ground beef or chicken breast. Break up chicken with a spoon while cooking. Cook until no longer pink (about 10 minutes).
While chicken is cooking, rinse out food processor and add carrots, celery, bell pepper and garlic. Process vegetables until finely minced. When the chicken is done cooking, add the vegetables to the pot and stir to combine. Cook for 5 minutes until vegetables soften.
Add the chili powder, cumin, paprika, hot sauce, tomato sauce, diced tomatoes, black beans, chili beans, salt and pepper to the pot and stir to combine. Reduce the heat and simmer uncovered for one hour.
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Personal
Notes: |
Personal
Notes: Serve on its own or with your favorite chili toppings (i.e. shredded cheddar, crackers, tortilla chips, sour cream, etc).
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This recipe for Frank's Red Hot Chili is from