Susan's 3-Bean Chili

Name: Susan's 3-Bean Chili
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 or more
Cuisine: Southwestern
Ingredients: 1 lb coarsely ground chuck or round steak; 1 lb spanish chorizo sausage; 1 large onion; 3 clove garlic, minced; 3 Tbsp chili powder (more or less); 1 1/2 Tbsp ground cumin (more or less); 1 tsp salt (more or less to taste); 1 tsp black pepper (more or less to taste); 1/2 to 1 tsp red pepper flakes (more or less); 1 tsp ground ancho chili peppers (more or less); 1 c beef broth or tomato juice; 1 large can red enchilada sauce; 2 cans ro-tel tomatoes and green chilies; 1 can(s) black beans with liquid; 1 can(s) dark red kidney beans with liquid; 1 can(s) pinto beans with liquid

By Susan Feliciano
@frenchtutor

The 3 beans make this colorful, and the chorizo makes it flavorful. Adjust the heat to your personal taste by increasing or decreasing the chili powder, ancho chili peppers, or red pepper flakes. You can also add a small jar of Jalapeño peppers, which is how my family likes it.

Rating:

★★★★★ 2 votes5

Comments:

8 Comments

Serves:

6 or more

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 lb

coarsely ground chuck or round steak
1 lb

spanish chorizo sausage
1 large

onion
3 clove

garlic, minced
3 Tbsp

chili powder (more or less)
1 1/2 Tbsp

ground cumin (more or less)
1 tsp

salt (more or less to taste)
1 tsp

black pepper (more or less to taste)
1/2 to 1 tsp

red pepper flakes (more or less)
1 tsp

ground ancho chili peppers (more or less)
1 c

beef broth or tomato juice
1 large

can red enchilada sauce
2

cans ro-tel tomatoes and green chilies
1 can(s)

black beans with liquid
1 can(s)

dark red kidney beans with liquid
1 can(s)

pinto beans with liquid
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How to Make Susan's 3-Bean Chili

Step-by-Step

Use a large, heavy-bottomed dutch oven to prepare the chili. Over medium heat, brown and cook the beef, chorizo sausage, and chopped onion. Break the sausage into small pieces and cook and stir until everything is fairly uniform in size.
Stir in the garlic, chili powder, cumin, salt, pepper, and ancho chili peppers until meat mixture is coated with the seasonings. Add the broth or tomato juice. Reduce heat and simmer, covered, for 20 minutes. Taste and adjust seasonings if desired.
Stir in enchilada sauce, ro-tel tomatoes and green chilies, and the three cans of beans with their liquid. Stir well, then simmer, covered, for about 45 minutes. Be sure to simmer slowly and stir occasionally to prevent sticking.
We like to serve our chili with accompaniments - which is half the fun of eating chili! Dish up some chili into a bowl over a few crumbled Fritos or tortilla chips. Top with shredded monterey jack cheese and sour cream. Even add some chopped green onions, avocado, and pico de gallo if you like. Be creative, and enjoy. (Also good served the American way with crumbled saltines, or served over spaghetti noodles "Cincinnati Style."