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Carrot Chili Recipe

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Carrot Chili Recipe
2010-11-02 Main Dish
5 89

Ground beef or venison and sliced carrots are used for this crock pot chili, which also has onion, green pepper, fresh and canned tomato products, canned beans and plenty of chili seasonings.

  • Servings: 6-10


2 lbs Freshly Ground Beef or Venison, if using venison, see note below
¼ cup Olive Oil
1½ cups Chopped Onion
2 cloves Garlic, chopped
1 Chopped 'mango' Green Pepper, banana peppers may also be used
2 Tbsp Ground Black Pepper, or to taste
1 tsp Coriander
1 tsp Crushed Red Pepper Flakes
3 Tbsp Worcestershire Sauce
3 Tbsp Parsley
½ cup Chopped Fresh Tomatoes
1 can (14.5-oz) Stewed Tomatoes
1 can (14.5 Oz) or 2 8-oz. Cans Tomato Sauce
1 can (6 Oz.) Tomato Paste
1 can (14.5 Oz) Kidney Beans, drained
1 can (14.5 Oz) Chili Beans, drained
2 Tbsp Mrs. Dash Seasoning
3 Tbsp Chili Powder (use More, if you like)
1 cup sliced Carrots, in medium slices
½ – ¾ cup Water, as needed


[Note: If you are using venison you may want to place the venison in a plastic bag and sprinkle with about 1/4 cup of Worcestershire sauce; put in the refrigerator overnight to take out some of "game-y" taste.]

In cast iron skillet heat olive oil; add onion, garlic, green pepper, black pepper, coriander, red pepper flakes, the 3 Tbsp. Worcestershire sauce and ground beef or venison. Cook and stir until beef or venison is browned; drain off fat. Transfer meat mixture to a crock pot.

Once in crock pot add parsley, chopped fresh tomatoes, stewed tomatoes, tomato sauce, tomato paste, beans, Mrs. Dash, chili powder, sliced carrots, and 1/2 to 3/4 cup of water. (Use enough water so that all the ingredients are covered with liquid.) Cook on low heat setting for 8 to 10 hours or on high for 4 to 5.

Helpful Tips:

You can add more red pepper flakes and chili powder, depending on how "hot" you like your chili. You will be amazed how good carrots are in chili! You can use both 'mango' peppers and banana peppers for a savory flavor.