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.
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.
- 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
- 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
- In a large skillet, heat oil over medium-high heat. Cook ground beef until no longer pink. Drain.
- 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.
- Add in canned beans and simmer for on low for 3 hours. Serve hot.
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.