Minnie Pearl’s Grinder’s Switch Chili

Posted on January 6th, 2012, by Vincci Tsui in Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Recipes, Soy-Free, Stews/Curries/Chilis. No Comments

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.

Vegetables for Minnie Pearl's Grinder's Switch Chili

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.

Minnie Pearl's Grinder's Switch Chili

This is one recipe… makes lots!

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
Nutrition Information
  • Serves: 6-8
  • Serving size: ⅛ recipe
  • Calories: 350
  • Fat: 13 g
  • Saturated fat: 5 g
  • Trans fat: 0 g
  • Carbohydrates: 26 g
  • Sugar: 5 g
  • Sodium: 382 mg
  • Fiber: 9 g
  • Protein: 30 g
  • Cholesterol: 73 mg
Adapted from KL
  • 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.

An excellent source of niacin (vitamin B3), folate (vitamin B9), 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.

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