Real Recipes From Real Home Cooks ®

three bean chili

(1 rating)
Recipe by
Gary G
Cheboygan, MI

Here is my scaled down chili recipe. Not too spicy, it has just the right kick. After making several experimental batches, this one turned out best.

(1 rating)
yield 10 -15
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For three bean chili

  • 1-1/2 lb
    ground chuck
  • 1 md
    onion, diced
  • 1 sm
    green pepper, diced
  • 4 stick
    celery ribs, sliced
  • 4 oz
    green chiles, mild, chopped
  • 1 can
    tomatoes, 14oz canned diced
  • 1 can
    kidney beans, canned with liquid
  • 1 can
    pinto beans, canned with liquid
  • 1 can
    black beans, canned with liquid
  • 1 c
    water or v-8 juice (original or hot and spicy)
  • 1 can
    tomato sauce, canned 14 ounces
  • 1 1/2 Tbsp
    chili powder
  • 1/2 tsp
    chili powder
  • 1 Tbsp
    cumin
  • 1/2 Tbsp
    black pepper
  • 1/2 Tbsp
    granulated garlic
  • 1/4 tsp
    seasoning salt
  • 1 md
    jalapenos, fresh, rinsed and left whole

How To Make three bean chili

  • 1
    Brown and drain meat, add only liquid from beans. reserve beans for later.
  • 2
    Add remaining ingredients (except beans). "float" jalapeno on top for a touch of heat, and added flavor. be careful not to break jalapenos during cooking and stirring, as this will cause more heat. For a bolder version, add 1/2 to a whole finely diced jalapeno.
  • 3
    Cook on high for 20 minutes, stirring often, then reduce to simmer for 2 hours while stirring occasionally to prevent sticking/burning
  • 4
    After 2 hours of simmering and stirring, stir in all the beans, if too thick, add small amounts of water (or v-8), and simmer another 15-20 minutes,
  • 5
    Serve with any of the following; shredded cheese, finely diced onion, dollop of sour cream, crackers, tabasco

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