Cooking Thursday

It's definitely chili season around here.  I have several different chili recipes that I rotate, and now I have another one to add to the mix. This one uses a few different types of beans, along with a few varieties of peppers and spices.  It has just a little heat, perfect for us!

Three Bean Chili

1 pound lean ground beef
1 small onion, diced
1 green pepper, diced
2 jalapeno peppers, diced (Remove seeds if you don't want it too hot)
1 cup beef broth
1 small can tomato paste
1 can chili ready tomatoes, undrained
1 can pinto beans, drained
1 can light kidney beans, drained
1 can dark red kidney beans, drained
1 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Brown and drain ground beef.  Add onion, peppers and broth, simmer for 20 minutes.  Stir in the tomato paste, tomatoes, pinto beans, light and dark kidney beans and spices.
You can then simmer on the stove top on low for about an hour, or put it in the crock pot on low for 4-6 hours.
Serve with shredded cheese and sour cream.