Three Bean Chili

Three Bean Chili

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Gary G

By
@MichiganMan

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-15
Prep:
30 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

  • 1-1/2 lb
    ground chuck
  • 1 medium
    onion, diced
  • 1 small
    green pepper, diced
  • 4 stick
    celery ribs, sliced
  • 4 oz
    green chiles, mild, chopped
  • 1 can(s)
    tomatoes, 14oz canned diced
  • 1 can(s)
    kidney beans, canned with liquid
  • 1 can(s)
    pinto beans, canned with liquid
  • 1 can(s)
    black beans, canned with liquid
  • 1 c
    water or v-8 juice (original or hot and spicy)
  • 1 can(s)
    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 medium
    jalapenos, fresh, rinsed and left whole

How to Make Three Bean Chili

Step-by-Step

  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

Printable Recipe Card

About Three Bean Chili

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American



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