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Four-Star Chili

This spicy chili features traditional ingredients like ground beef, green peppers and tomatoes, but carrots and white beans, make it deliciously different. Serve it over rice for a hearty meal. - Frank Fenti, New York
  • Total Time
    Prep: 15 min. Cook: 1-3/4 hours
  • Makes
    18 servings (4-1/4 quarts)


  • 1-1/2 pounds ground beef
  • 2 large green peppers, diced
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 jalapeno peppers, finely chopped
  • 2-1/2 teaspoons pepper blend
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes
  • Hot cooked rice
  • Sour cream
  • Shredded Colby cheese


  • In a stockpot, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, beans, broth, carrot, celery, jalapenos and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until thick and bubbly.
  • Serve with rice, sour cream and cheese.
This recipe was tested with McCormick's Hot Shot Black & Red Pepper. As a substitute for the 2-1/2 teaspoons of pepper blend in Four-Star Chili, combine 2 teaspoons coarsely ground pepper and 1/2 teaspoon cayenne pepper.
Nutrition Facts
1 each: 106 calories, 4g fat (2g saturated fat), 19mg cholesterol, 273mg sodium, 10g carbohydrate (1g sugars, 3g fiber), 9g protein.

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Average Rating:
  • wanda111
    Sep 16, 2012

    No comment left

  • Isolda
    Feb 28, 2010

    Whooh! This chili has great punch with all the pepper and pepper flakes. The guys in my family love it.

  • coreena
    Nov 5, 2008

    uses white beans served on rice