Three Bean Chili!

"Here is my chili recipe. Not too spicy, it has just the right kick, This recipe makes a pretty large batch, but can easily be reduced. Its a very straight forward recipe which makes it easy to make and will have em' asking for seconds."
 
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Ready In:
3hrs 15mins
Ingredients:
19
Yields:
30 cups
Serves:
30
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ingredients

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directions

  • after cooking and draining meat, add only liquid from beans. reserve beans for later.
  • Add remaining ingredients, stir, "float" jalapenos on top during the cooking process.
  • cook on high, for 20 minutes, stirring often, then reduce to simmer for 2 hours while stirring occasionally to prevent sticking/burning.
  • "float" jalapenos on top for a touch ofheat, and added flavor. be careful not to break jalapenos during cooking, as this will cause more heat. For a bolder version, add 1/2 to a whole finely diced jalapeno.
  • after 2 hours of simmering and stirring, stir in all the beans, if too thick, add small amounts of water, and simmer another 15-20 minutes,.
  • You can top with shredded cheese, or finely diced onions or both.
  • serve with crackers on the side.

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Reviews

  1. Outstanding chili, & although I made it for just the 2 of us, I was very willing to portion the remaining chili out into 8 cup containers to freeze for another time! Much appreciated was the tip on how to 'float' the jalapeno pepperes so that I didn't get a lot of heat from them ~ I'll definitely use that trick in the future! Thanks for sharing the recipe! [Made & reviewed in Zaar Chef Alphabet Soup tag]
     
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