~Shamrock's~ 3 Bean Chili
This chili recipe is modeled after the first chili I ever loved -- The Mercury (The "Merc") Tavern in Bensalem, PA (now Curran's Irish Inn). It was always my measuring stick for good chili.
I was able to perfect the recipe while working as the cook at Knights Tavern in the 90's.
Because of making it for "the masses" I don't know how to make less than huge quantities. So feel free to adjust the quantities to meet your smaller crowd needs. Or just make it like it is here -- it freezes wonderfully and you're gonna want to have more later!
This recipe won the Amtrak Contact Center Chili Cookoff 3 years in a row...until they cancelled the cookoff because they were tired of having the same winner each year. o.O
Enjoy this and leave a note if you have any questions or just want to tell how it worked for you.
~Shamrock's~ 3 Bean Chili
This chili recipe is modeled after the first chili I ever loved -- The Mercury (The "Merc") Tavern in Bensalem, PA (now Curran's Irish Inn). It was always my measuring stick for good chili.
I was able to perfect the recipe while working as the cook at Knights Tavern in the 90's.
Because of making it for "the masses" I don't know how to make less than huge quantities. So feel free to adjust the quantities to meet your smaller crowd needs. Or just make it like it is here -- it freezes wonderfully and you're gonna want to have more later!
This recipe won the Amtrak Contact Center Chili Cookoff 3 years in a row...until they cancelled the cookoff because they were tired of having the same winner each year. o.O
Enjoy this and leave a note if you have any questions or just want to tell how it worked for you.
Cooking Instructions
- 1
In large (3 gallon) soup pot brown ground beef with 1 chopped onion, garlic, 2 tbps. Chili powder, 1 tsp. salt and 1 tsp. pepper. Drain grease and return to pot.
- 2
Add 2 large cans whole peeled tomatoes (with juice) and 2 chopped green peppers, 1 finely diced Serrano pepper, and 1 finely diced Jalapeño pepper. Simmer for approximately 30 minutes. Drain all canned beans and add to pot.
- 3
Add remaining onion and chopped peppers (1 chopped onion, 1 chopped green pepper, 1 Serrano pepper finely diced, 1 Jalapeño pepper finely diced). Add 3 tbsp. Chili powder, 1 tbsp. Cayenne, ½ tsp. Tabasco Sauce.
- 4
Cook on low for approximately 60-90 minutes until chili thickens. Stir frequently.
- 5
Chili will continue to thicken as it cools.
- 6
Serving Suggestion: Serve with Chopped Cilantro, Shredded Cheddar Cheese, Sliced Green Onions and your favorite Margarita!
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