Three Bean Chili

October 29, 2013

Cory requested chili for dinner this past Sunday and I happily obliged.  Hearing football on the TV in the background while making a big pot of chili on a Sunday in the fall makes me very happy.  As I mentioned before, I am much more motivated to cook in the fall and winter than any other season.  Especially on Sundays.  And making nice large meals that will provide enough leftovers for work lunches and dinner on Monday sure feels good.  This chili recipe is super simple to make and delicious.  The beef could be swapped out for turkey or even ground chicken for a healthier dish. Spice it up even more too, if you'd like.  :)
2 Pounds Ground Beef {or turkey/chicken}
1 Tablespoon Olive Oil
1 Large Onion, Diced
3 Cloves Garlic, Crushed
2 Tablespoons Tomato Paste
1 - 28 Ounce Can Crushed Tomatoes
1 - 15 Ounce Can Red Kidney Beans
1 -15 Ounce Can Dark Kidney Beans
1 - 15 Ounce Can Pinto Beans
1 Teaspoon Lawry's Seasoned Salt
2 Tablespoons Ground Cumin
2 Tablespoons Chili Powder
2 Tablespoons Dried Oregano
2 Tablespoons Crushed Red Pepper Flakes
2 Tablespoons Sugar
Salt and Pepper to taste
1/2 Can Beef Broth
Garnishes of your choice
{In a large heavy pot, start by browning the ground beef over medium heat in 1 tablespoon of olive oil.  Since the beef already has some fat, using the olive oil is optional but I think it aids in the browning.}
{Stir your meat, sautéing for a few minutes to brown.  Halfway through, add your diced onion and continue to cook until fully brown.}
{Add in your crushed garlic, the teaspoon {or to taste} of seasoned salt and fresh ground pepper. Stir well to combine.}
{To the bottom of the pot, in the natural liquid that the beef will give off, add in your tomato paste, stirring it to work it into the pot.}
{Mix this really well to coat the beef with the tomato paste.}
{I think it's best to layer the spices/herbs, splitting the measurements and adding them in at separate times throughout the cooking process. After coating your meat with the tomato paste, add in 1 tablespoon of each of the spices/herbs {cumin, chili powder and oregano}. Coat the meat with the spices and let them heat through over medium heat while you open/drain/rinse your beans.
{I used the above bean combination but you could do any three beans you wish. :)}
{Drain and rinse the beans, reserving one can to crush and add to the chili to act as a thickening agent.  I chose to crush the dark kidney beans.}
{Add the beans to the seasoned meat mixture.}
{Be sure to carefully mix this really well, getting every bean coated in the spices.}
 {Add in the 28 ounce can of crushed tomatoes and half the can of beef broth.}

{Add in the other tablespoon of cumin, chili powder and oregano.  Also add in your crushed red pepper flakes and sugar.}
{Stir to combine everything and taste for additional seasoning.}
{Reduce the heat to as low as it can go and let your chili simmer for no less than an hour to thicken and become rich and delicious.  Your house will smell divine! :)}
{I served ours 2 ways.  Over Frito scoops and topped with shredded cheddar, chopped green onion, sour cream, fresh chopped cilantro and with pickled jalapenos on the side. SO GOOD!}
{Of course I had to make some buttery skillet cornbread to go with it.  Served it up in a large bowl, topped it with shredded cheddar, and sprinkled on some fresh cilantro.  PERFECTION!}
What's your favorite way to eat chili?
xoxo thanks for reading! ♥

1 comment

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