Minnie Pearl's Grinder's Switch Chili

After my only-ok first attempt at making chili, I decided to turn to a recipe that's a little more tried and true. This recipe comes from B.'s mom's collection (We "borrowed" a bunch of her recipes to make her a cookbook for Christmas 2010.) I'm not sure if this recipe was Minnie Pearl's, but I do know that she did come out with a cookbook.

I particularly like it because it is *full* of fresh vegetables, which does make it better in the summer/early fall, when tomatoes and bell peppers are in season.

Some people may find eating chili when it's warm out a little strange, but you must remember that chili is the official dish of Texas, which doesn't get too cold by any stretch.


Definitely miscalculated when doubling the recipe here... it's not supposed to overflow like this!
Despite my love for the fresh veggies, I think the secret ingredient is the canned green chiles - yes, there's probably lots of sodium, but it does add a sort of smoky, pickly spiciness to the dish - you can find it next to the taco kits at your local supermarket.

The only changes I made to this recipe are the spices (I thought we could get a *little* more creative than just chili powder) and I'm a little more laissez-faire with the type of beans (the original recipe calls for pinto). You can do this recipe in the pot, or throw it in the slow cooker on low for 8 hours, or high for 5-6 hours.

Minnie Pearl's Grinder's Switch Chili
Adapted from KL
Makes 6-8 servings

• 1 tbsp (15 mL) vegetable oil
  
• 2 lb (908 g) extra lean ground beef
  
• 1 large onion, chopped
  
• 6 medium tomatoes, chopped
  
• 6 jalapeño peppers, chopped
  
• 2 medium bell peppers, chopped
  
• 2 cloves garlic, minced
  
• ¼ cup (60 mL) chili powder
  
• 2 teaspoons (10 mL) cayenne pepper, or more, to taste
  
• 1½ teaspoon (7 mL) cumin
  
• 1½ teaspoon (7 mL) oregano
  
• 1½ teaspoon (7 mL) basil
  
• 1 teaspoon black pepper
  
• 2 x 4 fl oz/127 mL cans green chiles
  
• 1 x 19 fl oz/540 mL can beans (any type), drained and rinsed

1. In a large skillet, heat oil over medium-high heat. Cook ground beef until no longer pink. Drain.
   
2. Add onion, tomatoes, jalapeño peppers, bell peppers and garlic and cook until tender. Stir in spices and green chiles. Cover and simmer for 1 hour, stirring often.
   
3. Add in canned beans and simmer for on low for 3 hours. Serve hot.

Slow cooker variation: Brown beef and add all ingredients into slow cooker. Cook on low for 8 hours, or high for 5-6 hours.

 

Nutrition Info (per ⅛ recipe): 350 calories, 13 g fat (5 g saturated, 0 g trans), 73 mg cholesterol, 26 g carbohydrate (9 g fibre, 5 g sugar), 30 g protein, 382 mg sodium. An excellent source of niacin (vitamin B₃), folate (vitamin B₄), vitamins B₆, B₁₂, C, E and K, iron, magnesium, phosphorus, potassium, zinc, manganese and selenium. A good source of vitamin A, thiamin (vitamin B₁), riboflavin (vitamin B₂), pantothenic acid (vitamin B₅) and copper.