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.
This is funny I was just looking for a chili recipe - thanks.
ReplyDeleteThis looks very good, dear Mari. I really appreciate your sharing this recipe. ❤️
ReplyDeleteIt's so pretty, and looks perfectly proportioned.
ReplyDeleteYum, but I bet it is a thick chili?
ReplyDeleteNot a fan of kidney beans, but do like this recipe. Would change to chili beans and try it myself. TFS It is chili season. Was going to make chicken chili this weekend. Janice
ReplyDeleteThis sounds good, we don’t eat a lot here and when we can have some it is too spicy.
ReplyDeleteIt will be colder by next week here.
Chili is the perfect dish this time of year.
ReplyDeleteThis looks so good and satisfying. There is always a debate here in Texas as to whether or not beans go in chili. I say they do!! I'm so ready to make some good ol' homemade chile..as my kiddos call it "Mables Chili"
ReplyDeleteOh....this sounds really good. Thanks for sharing the recipe.
ReplyDeleteYum.
ReplyDeleteIt is chili weather!
ReplyDeleteWe love chili and I make mine similar to yours. I've added corn to ours recently which adds a great flavor and color too. It is definitely chili season!
ReplyDeleteDefinitely another keeper, Mari! Thanks for this!!
ReplyDeleteUmmm, yummm this sounds so good. Today its cold (for us wimps) and rainy all day. Wish I could make it but Dave just can't eat spicy. I really don't know what we will have for dinner tonight. I just can't get inspired...
ReplyDeleteSue
Looks and sounds delicious, and so perfect for this time of year - yum!
ReplyDeleteI appreciate how versatile it is too, stove or slow cooker, making it easy to fit into any routine. Definitely adding this one to my rotation.
ReplyDeleteAs a result of a couple of major surgeries last year, hubby can't handle beans any more (doctor's orders), so when we have chili these days, it's without beans. I miss them. Your pictures look so good.
ReplyDeleteDan just said we need to make chili one night soon. This sounds so good. We like it a little hottoo!
ReplyDeleteYummy!
ReplyDeleteTemperatures here in the UK will be dropping over the weekend - could be time for a Chili.
All the best Jan
I made chili the other day, and used one can of black beans in mild chili sauce, and 1 can of pinto beans, along with the canned diced tomatoes, 1 can of tomato soup, ground beef, green peppers and onion. It wasn't quite as thick as I like it, because I cooked it in the crock pot and it didn't have a chance to thicken or cook down like it usually does in a regular kettle. But it was good. Yours looks nice and meaty and yummy. 'tis the season!!
ReplyDeleteIt looks yummy!
ReplyDeleteI love it with so many beans. Looks wonderful.
ReplyDeleteThis sounds so good! I need to expand my horizons into other kinds of chili - I always make the same one. I have on my list to do a white chicken chili, as I haven't done that yet. And I'm fascinated by Cincinnati chili ...so very different. I'll keep you posted on how they go once I make them. :)
ReplyDeleteThis looks fabulous and I may have to branch out and try it. You know me, I keep it real real real simple (on account of I am lazy), but the last time I made chili I mixed it up by making one of the cans of beans MEDIUM heat instead of mild. It was FANTASTIC!!!! Now bear in mind this was a two-pound of beef, two-cans-of-each chili hot beans and chili-ready tomatoes, along with the requisite seasoning. But still -- that one can of medium-heat beans made a difference and we loved it!!!! xoxo
ReplyDeleteThat looks good! I bet your house smelled good when you were making it.
ReplyDeleteOne thing I learned along the way is that adding the seasonings with the sauted peppers and onions first and then adding the meat gives a better flavor. Something about the onions holding the flavor better or something like that. So I always do it that way.
We use quite a few peppers around are place.
ReplyDeleteThat chili looks amazing!! I could eat that every week. I haven't made my first pot of chili yet, but hopefully soon.
ReplyDeleteThis looks great. We've been into chili recently...it's been so cold and chili is so warm!
ReplyDeleteThat looks good! Rich loves chili and I like it with sour cream, which he thinks is gross!
ReplyDelete