Beef and Veggie Chili
- Ready In:
- 4hrs
- Ingredients:
- 23
- Serves:
-
6-10
ingredients
- 1 lb extra lean ground beef
- 1080 ml bean medley (2 cans, washed and strained)
- 5 tomatoes, diced
- 1 1⁄2 green peppers, diced (can change it with red or yellow peppers, I use all 3 sometimes)
- 1 bunch about 8-10 stalks green onion, diced (scallions)
- 3 -4 carrots, peeled and diced
- 3 stalks celery, diced
- 1 broccoli, diced (can use just crown if you like)
- 2 garlic cloves (pressed)
- 2 cups cranberry juice
- 1 teaspoon salt
- 3 teaspoons pepper
- 8 tablespoons chili powder
- 4 dashes poultry seasoning
- 4 dashes thyme
- 2 teaspoons basil
- 2 teaspoons oregano
- 2 dashes cinnamon
- 2 tablespoons parsley
- 3 teaspoons paprika
- 3 teaspoons rosemary
-
optional
- chili pepper, thai chilis, jalapeno peppers, habanero peppers
-
Reminder
- when using the hot pepper, keep the seeds in to keep the hotness and add is as many as desired
directions
- Put in a bowl 1 pound ground beef, 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp chili powder, 1 dash poultry seasoning,1 dash thyme, 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp paprika, 1/2 tsp rosemary and 2 cups of cranberry juice. Mix all together and marinade in fridge for 4-6 hours, and make sure that plastic wrap is covering bowl.
- Brown the ground beef, and strain out all the grease and fat, before putting into crock pot.
- Put into crock pot, all diced tomatoes,green peppers, green onions, carrots, celery and broccoli,.
- Stir beef and vegetables together.
- Strain and wash 2 cans of 6 bean medley, and mix in with beef and vegetables. Stir well.
- Add remainder of all spices, and garlic, stir together.
- Add the hot peppers if desired.
- Cook on high for 4-5 hours, or on low for 10-12 hours, stirring once an hour (if possible).
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RECIPE SUBMITTED BY
I'm a 23 year old, who loves to cook.