Four-Star Chili

• 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

1. 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.
2. Serve with rice, sour cream and cheese.

ground beef, green peppers, onion, garlic, tomatoes, great northern beans, chicken broth, carrot, celery, peppers, pepper, paprika, red pepper, rice, sour cream, colby cheese

Taken from www.tasteofhome.com/recipes/four-star-chili/ (may not work)