Three Bean and Beef Chili

October 25, 2013

Three Bean and Beef Chili

Now that the weather has a little cold snap and football is in full gear, IT'S CHILI TIME! This recipe is fairly easy and you can quickly make substitutions to suit your personal taste. This chili is not overly spicy, so if you like it five-alarm, you will need to add additional chili peppers and spices. I hope that you enjoy this chili this weekend as you watch some football!

Three Bean and Beef Chili

Prep Time: 10-15 minutes Cook Time: 1 hour, 30 minutes
Difficulty: Easy Yields: 6 to 8 servings

Ingredients:

3 tablespoons vegetable oil
1 large yellow onion, diced
1 large bell pepper, diced
2 stalks of celery with leaves, diced
1 large jalapeno (with ribs and seeds), small diced
3 cloves of garlic, minced
3 teaspoons ground cumin
2 pounds lean ground beef (85 percent lean)
1 (28-ounce) can crushed tomatoes
1 cup tap water
1 12 ounce bottle Bud Light Lime
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons Tony Chachere© Cajun Seasoning
Kosher salt and ground black pepper to taste
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
Sour cream, garnish as desired
Shredded cheese, garnish as desired
Chopped green onions, garnish as desired

Preparation Instructions:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper, celery and garlic, cover and cook, stirring occasionally until the vegetables are soft, about 8-10 minutes.

Add the cumin, chili powder, and chipotle chili powder and cook, constantly stirring, for 1 minute.

Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, beer, garlic and onion powders, Tony Chachere© seasoning, and salt and pepper.

Simmer on medium low heat, partially covered, stirring occasionally, for 45 minutes. Stir in the drained and rinsed beans and cook, partially covered, 30 minutes longer. Season, to taste, with salt and pepper. Garnish with sour cream, cheese and green onions as desired.