Three Bean Chili

Name: Three Bean Chili
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1 Tablespoon oil; 1 onion, minced; 1 bell pepper, chopped; 6 cloves garlic, chopped; 1/4 cup tomato paste; 2 teaspoons chili powder; 1 teaspoon cumin; 1/2 teaspoon black pepper; 1 bay leaf; 1.25 cups unsalted liquid (water, stock, dry wine are all ok); 1 cup canned tomatoes (puree, sauce, or diced are fine); 1 pound 80/20 ground beef (ground turkey, chicken, pork all work fine); 1.5 teaspoons salt; 2 Tablespoons Worcestershire sauce; 1-2 Tablespoons hot sauce (used up my Popeye's leftover Louisiana packets - WOOT!); 3 (15.5 oz) cans beans of choice, well drained; Optional toppings: minced onions, jalapeños, and cilantro, sour cream, shredded cheese, hot sauce

x @cook_5886383

We only get a few chili weather days in Southern California, so we are taking advantage of them! (Chili weather being temps in the 60s - don't laugh, Rest of the Country Except Florida. It's all about acclimation. :P )

I used Kidney for texture, Pinto for earthy flavor, and Cannellini for creaminess this time, but use whatever beans you like.

If you don't care for ground beef, you can sub with ground turkey, chicken, or pork.

I used Kidney for texture, Pinto for earthy flavor, and Cannellini for creaminess this time, but use whatever beans you like.

If you don't care for ground beef, you can sub with ground turkey, chicken, or pork.

Ingredients

4 to 6 servings

1 Tablespoonoil
1onion, minced
1bell pepper, chopped
6 clovesgarlic, chopped
1/4 cuptomato paste
2 teaspoonschili powder
1 teaspooncumin
1/2 teaspoonblack pepper
1bay leaf
1.25 cupsunsalted liquid (water, stock, dry wine are all ok)
1 cupcanned tomatoes (puree, sauce, or diced are fine)
1 pound80/20 ground beef (ground turkey, chicken, pork all work fine)
1.5 teaspoonssalt
2 TablespoonsWorcestershire sauce
1-2 Tablespoonshot sauce (used up my Popeye's leftover Louisiana packets - WOOT!)
3 (15.5 oz)cans beans of choice, well drained
Optional toppings: minced onions, jalapeños, and cilantro, sour cream, shredded cheese, hot sauce

Cooking Instructions

1

In a large pot (4 to 5 quart works), bring oil up to medium temp, add onions, peppers, and garlic, and sweat the aromatics until onions turn translucent (about 4 or 5 minutes).
2

Add tomato paste, chili powder, cumin, black pepper, and bay leaf.
3

Stir to incorporate and let the tomato paste caramelize for about a minute or so.
4

Stir in liquid.
5

Add ground beef, salt, Worcestershire sauce, and hot sauce.
6

Stir until ground beef is all broken up and all the ingredients are thoroughly incorporated.
7

Add beans and give it a few good stirs.
8

Turn heat down *just* under medium and cook, COVERED (I know the pic isn't covered - I forgot to take that one), for 20 minutes, stirring once or twice during that time. If solids are getting stuck to the bottom of the pot, turn the heat down just a little bit.
9

Turn heat to low and cook with lid askew for another 20 minutes, adjusting seasoning halfway. Leaving the lid askew lets the steam evaporate, the flavors concentrate, and the chili will thicken a bit.
10

All done! Enjoy with toppings of choice.

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Bill Duffy

I used navy beans since I had them in the pantry. It was delicious. I think I found my go to chili recipe. Thanks !

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Written by

x @cook_5886383

on February 10, 2018 20:17

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