3 Bean Chili

Name: 3 Bean Chili
Total time: 36000 s
Yield: 6 - 8 servings
Cuisine: American
Ingredients: 2 lbs. ground beef chuck; 1 1/2 large green bell pepper, chopped; 1 large yellow onion, chopped; 3 large roma tomatoes, chopped; 1 medium to large size jalepeno, chopped, remove seeds and discard (if you want your chili to be on the spicier side, leave in the seeds); 4-6 tbsp chili powder; 2 tsp ground black pepper; 1/2 tbsp garlic powder; 3/4 tsp fine ground sea salt (coarse ground is fine too); 3 cups V8 juice; 2 (15 oz) cans of Light Red Kidney Beans, drained and rinsed (or uncooked - adjust cooking time by approximately 50 minutes); 2 (15 oz) cans of Great Northern Beans, drained and rinsed (or uncooked - adjust cooking time by approximately 50 minutes); 2 (15 oz) cans of Pinto Beans, drained and rinsed (or uncooked - adjust cooking time by approximately 50 minutes)

Stephanie B @BiddlesBabe

Selah, Washington, United States

I had never made chili before so I found an easy recipe, tweaked it a little bit to satisfy my family’s taste. This recipe makes very mild chili. Add your own kick to your chili and let me know what you think in the reviews.

Stephanie B @BiddlesBabe

Selah, Washington, United States

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Ingredients

2.5 hours to 4.5 hours

6 - 8 servings

2lbs. ground beef chuck
1 1/2large green bell pepper, chopped
1large yellow onion, chopped
3large roma tomatoes, chopped
1medium to large size jalepeno, chopped, remove seeds and discard (if you want your chili to be on the spicier side, leave in the seeds)
4-6 tbspchili powder
2 tspground black pepper
1/2 tbspgarlic powder
3/4 tspfine ground sea salt (coarse ground is fine too)
3 cupsV8 juice
2 (15 oz)cans of Light Red Kidney Beans, drained and rinsed (or uncooked - adjust cooking time by approximately 50 minutes)
2 (15 oz)cans of Great Northern Beans, drained and rinsed (or uncooked - adjust cooking time by approximately 50 minutes)
2 (15 oz)cans of Pinto Beans, drained and rinsed (or uncooked - adjust cooking time by approximately 50 minutes)

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Steps

2.5 hours to 4.5 hours

1

OPTIONAL: Wash hands and dry thoroughly. Use food grade latex gloves if you are handling raw meat. I myself prefer to wear gloves because my hands are very dry and cracked.
2

Set your crock pot or slow cooker up where you plan to have it cooking when you are finished with the following steps. At this point you could set your crock pot on low (cooking time: 4.5 hours), medium (cooking time: 3.5 hours), or high (cooking time: 2.5 hours) to get it warming up. You can even skip to step 4 and return to step 3 after you complete step 4.
3

Cook ground beef chuck, green pepper, jalapeño, chili powder, garlic powder, sea salt and black pepper in a large and deep skillet on medium heat. Cook until meat is no longer pink. Pour any grease into an old pickle jar and close lid tightly and discard (or save under the kitchen sink to discard any other unused grease in the future).
4

While the meat is cooking; mix beans, V8 juice, and tomatoes in your crock pot or slow cooker. Mix well. (This chili can also be cooked on the stove/range if you want to make it faster. Note that your chili will be runnier and not as thick.)
5

Pour the contents of your skillet into your crock pot or slow cooker. Mix well.
6

When your chili is finished cooking you can top it with some dallops of sour cream, shredded cheese, tomatoes, chives, etc. Whatever you like to put on your chili. Serve with cornbread, dinner rolls, slice of bread, etc. or eat it alone without any side dishes or extras. But please do enjoy what you have made. I hope that you find your chili to be flavorful and filling. Please leave a review and/or any tips that you may have used while making yours. Happy cooking!

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Stephanie B @BiddlesBabe

on September 29, 2022 19:41

Selah, Washington, United States

My fiancée is a chef so that leaves me in the dust. I never used recipes before.My grandmother taught my mom and all her kids how to cook most foods from scratch.I was raised on authentic Mexican food. Most of the food I ate growing up, you won’t find in a restaurant of any kind. Even those Mexican restaurants that claim authenticity, they are not.Basically my grandmother, my mom and my Aunts throw ingredients together to form a main dish and some kind of other vegetable. Because my family was poor for the most part, we ate a lot of garden to table vegetables and our meat came from my grandparents little farm of cows, pigs and chickens. We ate a lot of homemade tortillas, potatoes, zucchini, chicken and pork. It was cheaper to slaughter a pig than it was to slaughter a cow. And slaughtering a chicken was a piece of cake.My grandparents were minimalists. My grandpa did the grocery shopping. He would buy flour in the 20# bags, broth, milk, butter or margarine. He would buy the necessities, what my grandparents couldn’t grow, harvest and use. So now as an adult, I have absolutely no idea how to cook like that.So here we are, trying to find recipes for dinner because I never remember to defrost the meat.My fiancée challenges me to do my very best when I cook dinner. And I have come to love cooking and trying out new recipes. I don’t have much to contribute in recipes but I’m good with tips.