3 Bean Chili Con CarneFrom sosousme 5 years ago
- 2 pounds beef, cut into 1/4 inch cubes or coarsely ground shopping list
- 1 1/2 cups diced bell pepper, use a variety for added color shopping list
- 2 jalapenos, or to taste shopping list
- 1 large onion (about 1 1/2 cups) diced shopping list
- 2 cloves (about 1 teaspoon) minced garlic shopping list
- 1 cup beef broth, or water, or as needed shopping list
- 1 (15-ounce) can tomatoes with their juice, coarsely chopped shopping list
- 1/4 to 1/2 cup good quality chili powder (how hot is up to you) shopping list
- 1 teaspoon salt (or to taste) shopping list
- 1/2 teaspoon freshly ground black pepper (or to taste) shopping list
- 1 1/2 teaspoons dried oregano (or to taste) shopping list
- 1 1/2 teaspoons cumin powder (or to taste) shopping list
- 1 - 2 (15-ounce) cans pinto beans in chili sauce, undrained shopping list
- 1 (15-ounce) can black beans, drained shopping list
- 1 (15-ounce) can red kidney beans, drained shopping list
- Masa mixed with water, as a thickener, if desired shopping list
- Additional Toppings: shopping list
- Freshly grated cheddar or jack cheese, or both shopping list
- Chopped onions (red or green are nice) shopping list
- Crushed tortilla chips shopping list
How to make it
- In a large deep pot or Dutch oven, heat the oil over medium low heat, add the peppers, jalapeno and onions, saute until tender, do not brown. Add the meat and garlic along with a nice pinch of salt and grinding of pepper. Cook until the meat gives up some of its juice and is no longer pink See Photo. Add the spices and tomatoes along with enough beef stock or water to cover; reduce the heat to a simmer, cover the pot and simmer for 1 hour. After an hour, add the beans and enough water to cover, as needed. Stir, cover the pot and continue to cook on low heat for an additional hour.
- Once it's cooked, thicken by either uncovering the pot and allowing the liquid to reduce until you have the thickness you like OR mix the masa with water (my preferred method for both thickening and flavor) until a thick paste forms, add, slowly to the simmering chili, stirring, until the chili thickens to your desired constancy. It should take about 10 minutes for the chili to thicken. If you add too much masa, thin by adding some additional liquid. Serve with desired toppings. Makes 8 - 10 servings.
- Per Serving: 299 Calories; 17g Fat (6g Sat, 8g Mono, 1g Poly); 23g Protein; 14g Carbohydrate; 5g Dietary Fiber; 55mg Cholesterol; 646mg Sodium.
The Cooksosousme Santa Rosa, CA
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