three bean chili
(1 RATING)
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.
No Image
prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
10-15 serving(s)
Ingredients
- 1-1/2 pound ground chuck
- 1 medium onion, diced
- 1 small green pepper, diced
- 4 sticks celery ribs, sliced
- 4 ounces 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 cup water or v-8 juice (original or hot and spicy)
- 1 can tomato sauce, canned 14 ounces
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon chili powder
- 1 tablespoon cumin
- 1/2 tablespoon black pepper
- 1/2 tablespoon granulated garlic
- 1/4 teaspoon seasoning salt
- 1 medium jalapenos, fresh, rinsed and left whole
How To Make three bean chili
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Step 1Brown and drain meat, add only liquid from beans. reserve beans for later.
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Step 2Add 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.
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Step 3Cook on high for 20 minutes, stirring often, then reduce to simmer for 2 hours while stirring occasionally to prevent sticking/burning
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Step 4After 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,
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Step 5Serve with any of the following; shredded cheese, finely diced onion, dollop of sour cream, crackers, tabasco
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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