This delicious chili recipe makes enough to enjoy leftovers. Make a big pot of three bean and beef chili at the beginning of the week (or on the weekend), and you can enjoy it all week for lunch. Or make it for a cozy dinner, and leftovers the next day will be a bonus!
Ingredients needed:
olive oil chopped onion chopped green bell pepper chopped carrot ground cumin ground beef water canned crushed tomatoes canned chipotle chiles in adobo sauce dried oregano salt and pepper canned black, kidney and pinto beans
How to make Three Bean and Beef Chili:
The complete, printable recipe with ingredient amounts and instructions is included at the end of this post. In a big pot, heat the oil and sauté onion, bell pepper and carrots until softened. Add ground cumin and ground beef, and cook until the beef is no longer pink. Stir in tomatoes, water, chipotle chiles, oregano and salt/pepper. Simmer for 30 minutes. Stir in the beans, and cook for 20 more minutes. Taste, and add salt/pepper, as needed.
What do you serve with chili?
My family likes chili with our favorite green chile cornbread and avocado pine nut salad. That’s makes it a complete and wonderful dinner. Some folks like to eat their chili with crackers or a good hunk of sourdough bread.
Garnish individual bowls of three bean and beef chili with shredded cheese and sliced jalapeño. I like to add a little sour cream too!
Here are a few more chili recipes you might like to try:
Ina Garten’s Chicken Chili Beef and Dark Beer Chili Turkey Poblano White Bean Chili Confetti Chili All American Chili
