Three Bean Chili!
- Ready In:
- 3hrs 15mins
- Ingredients:
- 19
- Yields:
-
30 cups
- Serves:
- 30
ingredients
- 3 lbs ground chuck, cooked and drained
- 2 medium onions, diced
- 2 green peppers, diced
- 1 bunch celery, sliced into thin slices
- 2 (4 ounce) cans diced green chilies
- 14 ounces diced tomatoes
- 14 ounces diced tomatoes, chili ready
- 2 (14 ounce) cans kidney beans
- 2 (14 ounce) cans pinto beans
- 2 (14 ounce) cans black beans
- 2 cups water
- 2 (14 1/2 ounce) cans tomato sauce
- 3 tablespoons chili powder
- 1 teaspoon chili powder
- 1 tablespoon black pepper
- 1 tablespoon granulated garlic
- 2 tablespoons cumin
- 1⁄2 teaspoon seasoning salt
- 1 -2 jalapeno pepper, rinsed and left whole, if you want a bit more heat, and the jalapeno flavor
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
-
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]
RECIPE SUBMITTED BY
Uncle 12
United States