Three Bean Chili

★★★★★ 1 Review
MichiganMan avatar
By Gary G
from 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.

serves 10-15
prep time 30 Min
cook time 3 Hr
method Stove Top


  •   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
  •   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

  • 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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